- Cook the red lentils to pack instructions. Set aside to cool slightly. Preheat the oven to gas 4, 180°C, fan 160°C, and line a 900g loaf tin with baking paper, leaving an overhang.
- Heat half the oil in a nonstick frying pan over a medium-low heat. Fry the carrot and half the onion for 4-5 mins until beginning to soften but not coloured. Add the garlic and herbs; cook for 1 min.
- Tip the carrot mix into a bowl and add the mince, breadcrumbs, cheese, egg, ketchup and cooked red lentils. Mix well with clean hands, then pack into the loaf tin and bake for 45 mins or until golden and a skewer inserted into the centre comes out piping hot. Rest for 10 mins before cutting into 6 slices. Set aside 2 slices (about 300g) for the Spicy lentil and beef spaghetti (see recipe, linked above).
- Meanwhile, heat the remaining oil in the empty carrot pan over a medium heat; fry the remaining onion for 4-5 mins to soften, then add the passata. Bring to a boil, then simmer for 5 mins and season to taste. Set aside 4 tbsp (about 100ml) for the spaghetti. Spoon the rest over the meatloaf, then scatter with parsley. Serve with potatoes and steamed greens, if you like.
Tip: If you wish, you can prepare the loaf the night before you want to cook it and keep covered in the fridge. Bring to room temperature for 30 mins before baking, according to step 3.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Batch-cooking recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.