Pre heat oven to 180C/356F.

Peel the carrots and grate them in a thin hole grater.

Squeeze out the access fluids between your hand.

Peel the onions and grate them in a large hole grater.

Squeeze out the access fluids between your hand.

Remove the stems of the parsley and keep the leaves.

Chop the parsley thinly with a chef knife.

In a bowl mix well: the meat, egg, grated carrot, grated onion, garlic, parsley, bread crumbs, 2 tbsp of the sweet chili sauce, 3 tbsp of tomato concentrate, the spices, and salt.

Taste the mixture and correct seasoning if necessary.

Grease a loaf pan with some oil and place the mixture in it. Use the palm of your hand to shape the mixture to the shape of the loaf pan.

Pay close attention to the corners of the pan. Press well so the corners get filled.

In a bowl, mix the remaining tomato paste and sweet chili sauce.

Mix well and taste. Fix quantities if needed.

Apply a thick layer of the glaze on top of the meatloaf.

Cover the meatloaf with foil.

When placing the foil pay attention that it won't touch the glaze.

Bake the meatloaf for 40 minutes.

After 40 minutes remove the foil and bake for another 5 minutes.

Let the meatloaf cool a little bit before slicing it.