Makes: 6 servings (2 each)

Cooking time: 45 minutes

What you need:

Meatloaf

1 tsp olive oil

150g finely chopped onion

75g finely chopped carrot

75g red pepper, deseeded

1 tsp dried oregano

2 garlic cloves, minced

170ml ketchup or Red’s Judas Ketchup

170ml Red’s Unholy BBQ sauce

680g ground beef, extra lean

90g bread crumbs

1tsp black pepper and 1 tsp sea salt

2 tbsp Red’s South Carolina BBQ sauce

1 tsp Worcestershire sauce

2 large eggs

50ml milk

Cooking spray

Whipped potatoes

900g cubed peeled Maris Piper potato

60ml milk

60ml sour cream

3 tbsp butter

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

Garnish

3 tbsp chopped chives

1tbsp chopped red chili

4 rashers smoked streaky bacon, cooked and chopped

What do do: 

1.      Preheat oven to 220°C/450°F.

2.      Put onion, carrot and red pepper into a food processor and pulse processor blades to finely chop the vegetables.

3.      Add the finely chopped vegetables to a bowl with the minced beef. Mix.

4.      Add eggs, beaten with milk, breadcrumbs, Red’s Beef Rub (or salt and pepper), oregano, garlic and mix.

5.      Next, mix together the ketchup, Unholy BBQ sauce, mustard BBQ sauce, and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands.

6.      Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.

7.      Spray a 12-muffin tin (you can use cupcake cases too) with cooking oil. Use an ice cream scoop to help you fill meat into each tin. Top each meat loaf with a spoonful of extra sauce.

8.      Bake for about 20 minutes and make the whipped potato.

9.      Beat butter into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper and place into a piping bag.

10.  Remove the meatloaf muffins and pipe the whipped potato on top, in a cupcake swirl. Garnish with bacon bits, red chilli and chives.

Red’s True Barbecue sauces, available to buy in Sainsbury’s stores nationwide from 18 Oct