Quickly brown sausages on all sides in a lightly oiled frypan over high heat.
Combine pork and veal mince, 1 egg, garlic, spring onions, tomato paste, breadcrumbs, salt, pepper and ¼ cup chopped parsley in a bowl and mix well.
Place half the mince in a log shape on a baking paper lined oven tray, place the sausages along the length of the mince and shape remaining mince over the sausages to form a roll.
Use the baking paper to ‘roll’ the log into a smooth shape. Bake at 180C for 40 minutes. Allow to cool. Overlap one and a half pastry sheets to form a long rectangle and top with 1/4 cup parsley leaves. Place the meatloaf on the pastry, brush the edges with lightly beaten egg and enclose.
Place on a baking tray seam side down. Glaze with egg. Cut remaining pastry into strips and use to decorate the roll. Glaze with egg. Bake 210C for 20-30 minutes or until golden brown. Serve sliced hot or cold with tomato chutney and parsley for garnish.
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