Cold meatloaf with squashed tomato & pepper salsa

Cold meatloaf with squashed tomato & pepper salsa

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(14 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Serves 6
Thickly slice this meatloaf and serve in rolls as a picnic burger, or on its own as a tasty and economical cold cut

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal472
  • fat29g
  • saturates10g
  • carbs17g
  • sugars9g
  • fibre3g
  • protein38g
  • salt0.57g
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Ingredients

  • 500g pack beef mince
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 500g pack pork mince
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g stale breadcrumbs
  • handful oregano sprigs, leaves picked, or use 1 tsp dried
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • handful thyme sprigs, leaves picked, or use 1 tsp dried, plus extra for scattering

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 rosemary sprigs, leaves picked
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 garlic clove, 1 crushed, 1 thinly sliced
  • 2 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bread rolls and rocket leaves, to serve

For the salsa

  • 2 red and 2 yellow peppers, deseeded and thickly sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • ½ tsp dried crushed chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 300g ripe tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp caster sugar
  • handful basil leaves

Method

  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.

  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.

  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.

  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.

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Comments (13)

pendavies's picture
4

Very nice but turned out a bit dry so will (hate to say it) use value mince next time for a higher fat content! Also will shape it by hand and cook straight on the tray as I like my meatloaf very browned on the outside and I think cooking it in a loaf tin makes it a bit anaemic! But very tasty, didn't make the salsa this time but will do next time as I'm making it for a picnic in a couple of weeks.

hayleyb277's picture
5

No chance of cold cuts the following day, husband and daughter scoffed the lot!!

julia_bakes's picture
4

Excellent meatloaf recipe and the salsa is delicious. We have taken it up several mountains as it makes great portable food - just slice it and wrap in in foil and then carry the salsa in a tupperware and bring a bag of rolls. Scrummy!

vikingpurplepenguin's picture
5

Ate hot with veg and new potatoes. The peppers burnt a bit in my unpredictable oven, but the salsa still turned out awesome. Added a bit more chilli flakes than stated, as the other half and myself love spicy food.
One end of my meatloaf came out with solidifying fat on it, but it was easily scraped off and disposed of.
Absolutely lovely, both really enjoyed it. Going to make meatloaf, salsa and olive sandwiches for work tomorrow.

thecherub's picture
5

We loved this, excellent meatloaf and roasted chilli peppers. Will be making again and again! YUM! Only comment is that the peppers did not need as much time in the oven as was suggested. But yummy nonetheless!

sallysellwood_27's picture
5

This is a brilliant recipe - just had to look it up on the website because I had temporarily misplaced my paper copy of the mag that it appeared in and thought I would leave a comment. I often make it to take camping with us because it does an easy cold friday night supper with potato salad and stuff that I also make and take with us, then does for a picnic lunch on the Saturday. The salsa is a bit spicy for the kids still but I keep trying them with it - the grown ups LOVE it.

kfenton01's picture
5

This is a wonderful recipe - I did add some sliced chilli and some veggies just to make it look a bit prettier - but OMG this is moreish - serve with loads of different salads, we kept going back for more. Highly recommended very tasty.

elizabethr's picture
5

Absolutely delicious - keep going back for another slice, very moreish!

lorens_pin's picture
5

Simply fab! And the sweet tomatoes with the roasted peppers and that hint of chilli... Mmmm Will definitely become one of our regulars!

biggles's picture
5

This is really delicious.
I served it hot with crushed new potatoes ( they collapsed in the water!) and french beans. Cold leftovers were equally delicious for lunch. Definitely a recipe to keep.

abroekman's picture
5

SOOOOO nice! Will absolutely be making this again. Had the meatloaf waiting when we came back from the footy. Served with a large green salad and olives on the side on white rolls. Fed six hungry people. Will try again with different herbs and spices.

Questions (2)

Annmarie90's picture

Hello, can anyone tell me how long the salsa would last for once it is made? Thank you.

goodfoodteam's picture

Hi there. It would keep for up to 3 days if kept in an airtight container in the fridge.

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