Serves 8 

1 tbsp olive oil
1 onion, finely chopped
½ tsp dried thyme
Salt and black pepper
3 tbsp Worcestershire sauce
80ml chicken stock
1 tbsp tomato purée
1kg lean beef mince
60g breadcrumbs
2 eggs, beaten
80ml ketchup
40ml American mustard

1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line a baking tray with parchment paper.
2. Heat the olive oil in a pan over a medium-low heat. Cook the onions, thyme and some salt and black pepper for five minutes, stirring occasionally, until the onions are soft and translucent but not brown.
3. Stir in the Worcestershire sauce, chicken stock and tomato puré Remove from the heat and transfer to a large bowl. Allow to cool.
4. Add the beef mince, breadcrumbs and eggs, and mix lightly with a fork until just combined; do not over-mix.
5. Transfer the mixture to the prepared baking tray and shape into a rectangular loaf.
6. In a small bowl, mix the ketchup and mustard together. Spread the mixture evenly over the top of the meatloaf.
7. Place the meatloaf in the oven. Fill a baking tin with hot water and place on the bottom shelf of the oven; this will prevent the top of the meatloaf from cracking. Bake for 1¼ hours or until cooked throughout.
8. Allow the meatloaf to cool, then slice. Wrap the slices individually and use to make sandwiches through the week.

Per serving: 332kcals, 12.1g fat (3.7g saturated), 12.1g carbs, 5.1g sugars, 41.6g protein, 1.3g fibre, 0.382g sodium