Lentil Meatloaf by Chef Michael Smith

Ingredients

• 2 eggs
• 1 5.5-ounce can (156 mL) of tomato paste
• 2 lbs (900 g) of medium ground beef
• 1 large onion, finely chopped
• 1 cup (250 mL) of oatmeal flakes
• 1 cup (250 mL) of cooked lentils
• 1 Tbsp (15 mL) of oregano
• 1 Tbsp (15 mL) of sage
• 1 Tbsp (15 mL) of thyme
• 1 tsp (5 mL) of salt
• ¼ cup (60 mL) of brown sugar
• ¼ cup (60 mL) of ketchup
• 1 Tbsp (15 mL) of any mustard
• 1 Tbsp (15 mL) of horseradish