Annabel Karmel's Meatloaf Mummy recipe

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

Heat the oil in a medium-sized saucepan and sauté the onion for 6 to 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 pan

Add the breadcrumbs to the onion you set aside in a bowl, and stir. Then add the thyme, apple, carrot and beef and 3 tbsp of the sauce from the pan. Season with salt and pepper

Spoon the mixture into an 20cm shallow round ovenproof dish. Level the top and bake for 25 minutes. After 25 minutes, brush the loaf with some of the sauce and bake for another 10 minutes

During this 10 minutes, start to prepare the Mummy topping. Boil the pasta in boiling water, according to the packet instructions. Drain and toss in a little olive oil

When the meatloaf's 10 minutes are up, take it out and arrange the pasta over the meatloaf in lines to make a Mummy effect. Slice 2 round slices of mozzarella and place them among of the pasta 'bandages' to create the eyes, then put a black olive halves in the centre of each mozzarella eye to make the pupils

Brush the Mummy-topped meatloaf with some more sauce, then return it to the oven for 5 more 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 in slices – once everyone's had a good look at the Mummy – with the BBQ sauce