Cold Meatloaf with Tomato and Pepper Salsa

Ingredients

500g beef mince

500g pork mince

1 onion, finely chopped

2 eggs

50g stale breadcrumbs

Handful of thyme sprigs, leaves picked, plus extra for scattering

Handful of oregano sprigs

2 rosemary sprigs, leaves picked

2 garlic cloves, 1 crushed and 1 thinly sliced

2 tbsp olive oil

Bread rolls and rocket leaves, to serve

For the Salsa:

2 red and 2 yellow peppers, deseeded and thickly sliced

1/2 tsp dried crushed chillies

300g ripe tomatoes

2 tsp balsamic vinegar

1 tsp caster sugar

Method

Preheat the oven to 180C/160C fan/Gas Mark 4. Put the mince, onions, eggs, crumbs, 1tsp salt and 1/2 tsp black pepper into a large bowl.  Roughly chop the oregano leaves and finely chop the thyme then add the herbs and crushed garlic to the bowl.  Mix well using 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 oil.  Toss the peppers with the remaining garlic, 2tbsp oil and chillies in a large roasting tin.  Put the meatloaf and peppers into the oven, with the meatloaf on the top shelf.  Roast for 30 minutes.

Quarter the tomatoes and after 30 minutes, stir into the peppers along with the vinegar and sugar.  Return to the oven for a further 40 minutes.  The meatloaf should be hot in the middle 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, tear in the basil and season well.  Put into a container and refrigerate.  Serve the meatloaf sliced with the salsa and a handful of rocket.

Source: BBC Good Food Magazine, August 2010 edition