Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a baking tray with baking paper. Set aside.
In a pan heat up the oil, add the onion and celery and fry over a medium/low heat for about 4 minutes stirring often. Add the wine and parsley and cook for another 3 minutes. Remove from the heat and leave to cool for 10 minutes. Blitz in a food processor to break up the larger pieces (do not puree completely).
Into the blender add the meat, breadcrumbs, tomato paste, seasoning and onion mixture and pulse until all the ingredients are thoroughly mixed together and form a sticky mixture.
Transfer the mixture onto a large plate and form a log, approximately 20 cm long. Transfer onto the baking sheet, sprinkle with the paprika, drizzle with a little oil and bake for about 1 hour or until the juices are clear. Serve immediately or cover the meatloaf while you make a quick gravy.
To make the gravy collect the juices in a bowl. In a saucepan melt 1 tablespoon of butter, add 1 tablespoon of corn flour and whisk to form a paste. Gradually add about 100-120 ml (½ cup) of vegetable stock (cold), the meatloaf juices and continue cooking until the sauce is smooth and starts bubbling up, whisking all the time. Adjust seasoning, add a scatter of herbs/spices if you like and serve with the meatloaf.
Use meat containing about 7% of fat, not less.
I don't recommend using dried instead of fresh herbs in this recipe. They would produce a tougher and dryer texture, not great in a meatloaf.
For best results it is important to pulse the mixture in a food processor rather than just stir with a spoon.
Cooking times may vary depending on the shape of your meatloaf but you shouldn't need to bake it for more than 60 minutes.
I didn't want to waste the juices from the meatloaf so decided to turn them into a quick gravy but the meatloaf is super moist and can be served on its own.