1 tbsp olive oil, plus extra for greasing 2 red onions, finely chopped 1 clove garlic, crushed 200ml tomato ketchup 1 tbsp soft light brown sugar 1 tbsp honey or maple syrup 2 tsp Worcestershire sauce 4 tbsp orange juice 85g fresh white breadcrumbs (4 slices bread, crusts removed) 1 tsp fresh thyme leave 1/4 tsp dried small carrot, grated 1/2 apple, peeled, cored and grated 450g lean minced beef Salt & pepper to season 150g Pappardelle 1 ball Mozzarella 1 black olive
Preheat the oven to 180C/ 350F/ Gas Mark 4/ Fan 160C. Lightly grease a baking sheet. Heat the oil in a medium saucepan and sauté the onion for 6-8 minutes, until soft. Add the garlic and cook for 1 minute then transfer half of the onion to a bowl and leave to cool. Add the ketchup, sugar, honey, Worcestershire sauce and orange juice to the saucepan.
Add the breadcrumbs to the remaining onion and stir, then add the rest of the ingredients and 3 tbsp of the sauce. Season to taste with salt and pepper. Spoon into an 8” / 20cm shallow round ovenproof dish. Level the top and bake for 25 minutes. After 25 minutes, pour over the sauce and bake for another 10 minutes.
While the meatloaf is cooking, boil the pasta in boiling water according to the packet instructions. Drain and toss in a little olive oil.
Arrange the pasta over the meatloaf in strips to make a mummy effect. Slice two round slices of mozzarella and place two halves of a black olive for eyes on top and place within the pasta.
Bake the meatloaf for 30 minutes then brush with some of the sauce. Bake for a further 10 minutes then brush again and bake for 5 minutes. Remove from the oven and leave to rest for 10 minutes.
Meanwhile heat the remaining sauce until boiling and bubble for 1 minute. Serve the meatloaf in slices with the BBQ sauce.