DEVILLED MEATLOAF

SERVES 4 PREP 15 MINS COOK 1 HOUR 5 MINS PER SERVE 1955kj

1 tbsp olive oil 1 onion, finely chopped 1 baby fennel, finely chopped 1 carrot, finely diced 3 garlic cloves, crushed 500g turkey mince 1 cup cooked green lentils ½ cup quick cooking oats ¼ cup tomato sauce 1 egg, lightly beaten 1 tbsp Worcestershire sauce 1 tbsp chopped parsley 1 tbsp mustard powder roasted vegetables, micro watercress, to serve GLAZE ½ cup tomato sauce ⅓ cup maple syrup ¼ cup balsamic vinegar

1 Preheat oven to moderate, 180°C. Line a 10 x 20cm loaf pan with baking paper. 2 In a large frying pan, heat oil on high. Saute onion, fennel, carrot and garlic 4-5 minutes. 3 Add mince, lentils, oats, tomato sauce, egg, Worcestershire sauce, parsley and mustard. Season. Press into loaf pan. Bake 15 minutes. 4 GLAZE Meanwhile, in a saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer 3-4 minutes, until thickened. 5 Remove meatloaf from oven. Pour half glaze over. Bake a further 35-40 minutes. Serve meatloaf sliced, with vegetables, remaining glaze and watercress.