Meatloaf

Ingredients

• 1 red pepper
• 1 onion
• 3 Garlic cloves
• olive oil
• 3 slices of toast bread
• 75 g sun‑dried tomatoes (in oil)
• 100 g black olives (pitted)
• 1 tbsp capers
• 1 kg mixed ground meat
• 2 Eggs
• 6 sprigs Thyme
• a handful basil
• 1 untreated lemon
• Salt
• pepper (ground)
• 250 g cocktail tomatoes

Instructions

1. 1.

   Clean and halve the pepper, removing seeds and white membranes. Dice finely or cut into strips. Peel the onion and one garlic clove, dice each finely. Sauté both in a pan with 1 tbsp hot oil until lightly browned.

2. 2.

   Remove from heat and let cool. Soak the toast in lukewarm water.

3. 3.

   Coarsely chop the sun‑dried tomatoes and olives. Transfer to a large bowl and add all remaining ingredients: capers, ground meat, the sautéed onion mixture, squeezed and crumbled toast pieces, and eggs for binding.

4. 4.

   Rinse the herbs, shake dry, strip leaves or cut into strips. Chop and add to the bowl. Set aside a bit of thyme. Grate some lemon zest over the mix, season with salt and pepper, and blend everything into a smooth dough.

5. 5.

   Preheat oven to 180 °C (356 °F) with fan and top heat. Oil the bottom of a loaf pan and line with parchment paper.

6. 6.

   Press the meat mixture evenly into the pan, smoothing the surface. Bake for about 1 hour.

7. 7.

   Wash cocktail tomatoes and remove stems. Slice the remaining two peeled garlic cloves thinly. Mix with ~3 tbsp olive oil and the removed thyme in a small bowl. Just before finishing, spread tomatoes over the loaf and drizzle herb‑garlic oil on top.

8. 8.

   Season tomatoes with salt and pepper.

9. 9.

   Remove loaf from pan, slice, and serve with tomatoes.