Ingredients

• 180g breadcrumbs
• 100ml milk
• 1 tbsp oil
• 1 finely chopped onion
• 1 finely diced carrot
• 2 sticks of celery, finely diced
• 4 crushed garlic cloves
• 1 tbsp rosemary
• 1 tsp dried Italian herbs
• 1/2 tsp dried chilli flakes (optional)
• 250g beef mince
• 100g lentils
• 1 beef stock cube
• 1 lightly beaten egg
• 1 carton passata
• 150g grated cheese
• 1 tbsp oregano

Methods

1. Preheat the oven to 200°C/180°C fan. Grease a loaf pan and line it with baking paper, extending the paper 2 cm above the edges on all sides.

2. Place breadcrumbs and milk in a large bowl. Set aside.

3. Cook lentils with a beef stock cube in a small pot until softened and the liquid is absorbed.

4. Heat oil in a small frying pan over medium-high heat. Add onion, carrots, celery, garlic, rosemary, dried Italian herbs, and chilli (if using).

5. Cook, stirring, for 5 minutes or until the onion is soft. Transfer the onion mixture to the bowl with breadcrumbs.

6. Add the cooked lentils, mince, and egg to the onion mixture. Season with salt and pepper. Mix well to combine.

7. Spoon the mixture into the prepared pan, pressing with the back of a spoon to compact and level.

8. Bake for 50 to 55 minutes or until cooked through. Stand for 5 minutes and drain excess pan juices.

9. Carefully turn the meatloaf, top-side up, into a large baking dish. Spoon over passata. Sprinkle it with oregano and cheese.

10. Bake for an additional 15 to 20 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

11. Stand for 5 minutes. Serve with mashed potatoes and frozen mixed veg.