Name: Cold meatloaf with squashed tomato & pepper salsa
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 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; 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

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Cold meatloaf with squashed tomato & pepper salsa

Cold meatloaf with squashed tomato & pepper salsa

Jane Hornby

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.4 out of 5.19 ratingsRate

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

Freezable

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Quick and easy pasta salad

A star rating of 4.7 out of 5.128 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal472
fat29g
saturates10g
carbs17g
sugars9g
fibre3g
protein38g
salt0.57g

low

Method

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.

RECIPE TIPS

SERVE WITH...

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!

Recipe from Good Food magazine, August 2010

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A star rating of 4.4 out of 5.19 ratings

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