Meat­loaf with tomato & pep­per salsa

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

Easy Cook - - CONTENTS -

Serves 6 Prep 20 mins Cook 1 hr 10 mins

500g pack beef mince

500g pack pork mince

1 onion, finely chopped

2 eggs

50g stale bread­crumbs hand­ful oregano sprigs, leaves

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

2 rose­mary sprigs, leaves only

2 gar­lic cloves, 1 crushed,

1 thinly sliced

2 tbsp olive oil, plus ex­tra for the tin 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

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. Oil a 900g loaf tin, 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 the meat­loaf and its tin in foil. Serve sliced in rolls with salsa and a hand­ful of rocket.

PER SERV­ING 472 kcals, fat 29g, sat­u­rates 10g, carbs 17g, su­gars 9g, fi­bre 3g, pro­tein 38g, salt 0.5g

Savour the `i V ÕÃ y>Û ÕÀÃ of meat­loaf with a hot pep­per sauce

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