In a food processor, add the vegetables and the garlic and pulse until they're finely chopped (stop before they become puree!).

Add these to a frying pan with the butter and mixed herbs, and cook until the vegetables are softened and the onion is translucent. Put to one side to cool.

In the meantime, soak the breadcrumbs in the milk - if you're using slices of bread, keep the processor out, and just add the milk and bread and pulse until smooth.  

In a big bowl, add the meat, soaked breadcrumbs, egg, seasoning, and cooled veg mixture.

Now for the messy bit, get your hands in and mix thoroughly, squidging the mixture together.

When thoroughly mixed, divide into two loaf tins, and pop into the oven on 180°C/Gas Mark 4 for around 1 hour. 

To test, insert a thermometer into the centre. You want to be certain it's around 80°C in the centre. Leave to rest for a few minutes before serving.