- 500g pack beef mince
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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 eggs
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
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
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 rosemary sprigs, leaves picked
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
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
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- ½ tsp dried crushed chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 300g ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tsp caster sugar
- handful basil leaves
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.
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.
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.
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.
Continue the Italian-inspired theme with a pot of pasta salad, a few olives and your favourite antipasti veg. Or if you’re at the beach, grab a cone of chips!