- 500g pack beef mince
- 500g pack pork mince
- 1 onion , finely chopped
- 2 eggs
- 50g stale breadcrumbs
- handful oregano sprigs, leaves picked, or use 1 tsp dried
- handful thyme sprigs, leaves picked, or use 1 tsp dried, plus extra for scattering
- 2 rosemary sprigs, leaves picked
- 2 garlic cloves , 1 crushed, 1 thinly sliced
- 2 tbsp olive oil , plus extra for greasing
- bread rolls and rocket leaves, to serve
For the salsa
- 2 red and 2 yellow peppers , deseeded and thickly sliced
- ½ tsp dried crushed chillies
- 300g ripe tomatoes
- 2 tsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves
- STEP 1
Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
- STEP 2
Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
- STEP 3
Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
- STEP 4
Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.
theme with a pot of
pasta salad, a few
olives and your
veg. Or if you’re at
the beach, grab a
cone of chips!
Goes well with
Recipe from Good Food magazine, August 2010