Recipe: Lamb Meatloaf

10 oz cooked lamb
3 oz bacon (depends on how lean the lamb is to whether I use streaky or back bacon)
1 large onion
1 tbsp parsley
2 fresh sage leaves
2 eggs
2 tbsp tomato juice (from a tin of tomatoes if making tomato and onion sauce to accompany)
salt and pepper.

Mince the lamb, bacon, onion and herbs together in a food processor.
Beat the eggs, tomato juice, salt and pepper together in a separate bowl and then mix into the meat mixture.
Grease a 2lb loaf tin and line the bottom with greaseproof paper.
Cook in oven preheated to 200C for 35 minutes (it is cooked if a knife put into the middle of the loaf comes away clean)

Serve with a tomato and onion sauce made from the rest of the tin of tomatoes, new potatoes and a seasonal green vegetable.