Preheat the oven to 200°C.

Combine the minced meat, breadcrumbs, carrot, onion, leeks, celery, garlic, ginger, thyme, soy sauce, oyster sauce, olive oil, eggs, salt, and pepper in a large bowl.

Mix lightly until just combined without overworking the meat mixture.

Divide the meat mixture into two portions, one larger than the other.

Press the larger portion into a greased loaf tin and flatten evenly.

Layer lettuce leaves over the meat, followed by salami slices and Gouda cheese.

Cover the filling with the remaining meat mixture and smooth the surface.

Place bay leaves on top and cover the tin tightly with foil.

Set the loaf tin into a larger tray filled halfway with hot water.

Bake covered for 45 minutes.

Remove the foil and bay leaves.

Spread tamarillo jam evenly across the top as a glaze.

Bake uncovered for another 15 minutes until lightly caramelized.

Rest the meatloaf for 10 to 15 minutes before slicing and serving.