Beef and Lentil Loaf
Beef and Lentil Loaf



  • 150g dried red lentils
  • 1 tbsp olive oil
  • 1 grated carrot
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tsp dried herbes de Provence
  • 500g beef mince
  • 50g fresh breadcrumbs
  • 50g grated parmesan
  • 1 beaten egg
  • 2 tbsp ketchup
  • Steamed broccoli or kale, to serve
  • Cook the lentils according to packet instructions, then set aside to slightly cool. Meanwhile, preheat the oven to 180C and line a 900g loaf tin with baking paper (make sure to leave an overhang).
  • Heat half the oil in a frying pan and fry the carrot and half the onion for 5 mins to soften. Add the herbs and garlic, cook for a minute more, then tip the mixture into a bowl and stir in the breadcrumbs, beef mince, cheese, egg, ketchup and cooked lentils. Season well, then mix with clean hands.
  • Pack the mixture into the loaf tin and bake for 45 mins. Rest for 10 mins, then turn out the loaf onto a serving plate. Slice the loaf into 6-8 thick slices, and serve with steamed greens and your choice of sauce.
1 hr
4 serving

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