In a large frying pan, heat the oil, then add the onions and cook until softened, not browned. Add the anchovy paste, or if using anchovies, add them and cook til they disappear. Add garlic and cook for 1 minute. Add the tomatoes, water (I use the water to rinse the crushed tomato can, so I don't lose any of the tomatoes) and seasonings. Bring to a boil and simmer until the sauce thickens a little, approximately 15 minutes. Let cool to room temperature.
Preheat the oven to 350 degrees F.
In a very large bowl, mix all the meatloaf ingredients very gently. Do not overmix or the meatloaf will be tough.
Form the meatloaf into 2 loaves. I usually do this freeform on a cookie sheet with sides. You can put in loaf pans, but I like the freeform meatloaves.
Top with 1/2 to 1 cup of sauce for each meatloaf. Bake in the preheated oven for 30-45 minutes, until the internal temperature of the meatloaf is 155 degrees F.
Serve with the sauce on top if desired. If not, you will have leftover sauce for spaghetti or other pasta.
NOTE: If you have parchment paper, it helps to line your pans with this. It helps absorb the grease from the meat. I didn't have any when I took the picture.
Any combination of meats work. I have used a combination of pork, beef and turkey; or all beef. I think one time, I even used sausage.