Barbecue-style meatloaf

Enjoy the flavours of a good barbecue all year round with this meaty feast!

Serves 6 PREP: 1 hr 15 mins

250g lean beef mince (5 per cent fat or less) 500g lean pork mince (5 per cent fat or less) 400g can green lentils in water, drained and rinsed 1 onion, finely chopped 2tbsp barbecue seasoning 2tbsp Worcestershire sauce ½tsp dried thyme ½tbsp garlic granules 2tsp onion granules 6tbsp tomato purée 2 medium eggs*, beaten 2 garlic cloves, crushed 500g passata 1tsp smoked paprika Dash of Tabasco sauce ½tsp celery salt (optional) 3tbsp red wine vinegar 2 level tsp sweetener granules

1 Preheat the oven to 180°C/160°C fan/gas 4 and line a 23cm x 12cm loaf tin with non-stick baking paper. In a large bowl, gently mix together the beef, pork, lentils, onion, barbecue seasoning, Worcestershire sauce, thyme, half of the garlic granules, half of the onion granules and half of the tomato purée. Stir in the eggs, taking care not to overmix them.

2 Spoon the meat mixture into the loaf tin, making sure you push it right down into the corners, and lightly level the surface. Place the tin on the middle shelf of the oven and bake for 1 hr, or until cooked through. Meanwhile, make the sauce. Put all the remaining ingredients into a saucepan, partcover and simmer over a medium-low heat for 20 mins, stirring now and then, until reduced and thickened nicely. Season, cover and keep hot.

3 Remove the meatloaf from the oven, cool slightly then turn out and spread a few tbsp of the tomato sauce over the top. Slice thickly and serve hot with the remaining tomato sauce and your choice of vegetables.