If your processor can't take the load, process in 2 batches
Press the mixture into the loaf tin and cook for 1-1 ¼ hours
The meatloaf is done when it shrinks from the sides of the tin
Allow to cool in the tin
Wrap in foil and store in the fridge or freezer
Notes
A 2lb loaf tin isn't a standard size. If the capacity of your tin is 1.25 litres, this quantity is fine. If your tin is 1.75 litres, you can increase the amount of sausagemeat to 450g.