Preheat the oven to 190°C.
Cook the lentils in boiling water for 10 minutes, drain well and cool. Pan-fry the onion and garlic in a dash of oil until softened, then cook.
Add the lentils and the onion mixture into the beef mince, lamb mince or sausage meat, the spice paste or blend, dried apricots, egg and salt/ Mould into a a meat loaf shape and place in a large oven-proof lasagne-style dish.
Bake in the preheated oven for 40 minutes.
Chilli apricot glaze
While the meatlaof is in the oven, simmer the glaze ingredients together until the syrup has reduced by half.
Remove the meatloaf from the oven, pour over the glaze and return the meatloaf to the oven for a further 15-20 minutes. Rest the meatloaf for 5 minutes before carving and serve with braised peas and a pile of mashed spuds.
Braised green peas with mint
Cook the shallots or onion and garlic in the oil in a lidded ovenproof frying-pan over a low heat untill well softened and lightly browned. Stir in the coriander seeds and honey and, when fragrant, add the peas and stock.
Cover and bake in the oven with the meatloaf for the last 10-15 minutes of cooking time or until the peas are tender. Season with chopped fresh mint if wished.
Recipe from recipes.co.nz
