• 1tbsp Olive oil, plus extra for greasing
  • 2 Red onions, finely chopped
  • 1 Clove of garlic, crushed
  • 200ml Tomato ketchup
  • 2tbsp Soft light brown sugar
  • 2tbsp Honey or maple syrup
  • 2tsp Worcestershire sauce
  • 4tbsp Orange juice
  • 85g Fresh white breadcrumbs, 2 slices, crusts removed
  • 1tsp Fresh thyme (1/4 tsp dried)
  • 1 Carrot, grated
  • ½ Apple, peeled, cored and grated
  • 450g Lean minced beef
  • Salt and pepper to season
  • 150g Parpadelle pasta
  • 1 Ball of mozzarella
  • 1 Black olive


  • STEP 1

    Preheat the oven to 180C/350F/Gas 4/Fan 160. Lightly grease a baking sheet.

  • STEP 2

    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.

  • STEP 3

    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” / 20 cm 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.

  • STEP 4

    While the meatloaf is cooking, boil the pasta in boiling water, according to the packet instructions. Drain and toss in a little olive oil.

  • STEP 5

    Arrange the pasta over the meatloaf in lines to make a mummy effect. Slice two round slices of mozzarella and place two halved black olives for eyes on top and place within the pasta.

  • STEP 6

    Bake the meatloaf for another 30 minutes then brush with some of the sauce. Bake for a further 10 minutes then brush again and bake for 5 more minutes. Remove from the oven and leave to rest for 10 minutes.

  • STEP 7

    Meanwhile heat the remaining sauce until boiling, and bubble for 1 minute. Serve the meatloaf in slices with the BBQ sauce.

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