Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and fry the vegetables and lardons until the onion is soft and the lardons are cooked through and golden at the edges.
Remove from the heat and add the smoked paprika, gluten free breadcrumbs, mince, egg and half of the garlic infused oil.
Season and stir really well. Grease a 450g loaf tin with a little oil, then fill with the meat mixture. Spread 1 tbsp of the maple syrup evenly over the top and place on a tray in the oven for 35-40 mins.
Meanwhile, pour the passata into a saucepan over a low heat, add the remaining garlic infused oil, the rest of the maple syrup and half of the basil. Season, stir and heat gently until ready to serve.
Once the meatloaf is cooked through, take it out of the oven and let it sit for a few mins before turning out onto a plate to slice. Serve with the tomato sauce and the rest of the basil leaves scattered over.