Lentil and Chickpea Meatloaf

1: Preheat the oven to 200°C fan / 425°F and line the base and sides of a 2lb loaf tin with baking paper.

2: Drizzle a little olive oil in a frying pan on medium heat. Once hot, add the onion and carrot and fry for 5 minutes.

3: Add the garlic to the frying pan and fry for 3 minutes.

4: Add the chickpeas and lentils to a large mixing bowl and mash until mostly broken down.

5: Add the breadcrumbs, soy sauce, tomato puree, mixed nuts, oregano, fennel seeds, and generous pinches of salt and pepper to the bowl along with the fried carrot mixture. Stir to combine.

6: Transfer the meatloaf mixture to the lined loaf tin.

7: In a separate bowl, combine the ketchup with the balsamic vinegar and spread it over the top of the meatloaf. Bake for 25-35 minutes.

8: Leave the meatloaf to rest in the tin for at least 5 minutes before removing it so that it holds its shape.