for 12 pieces

Meatloaf

2	egg
½	yellow and red peppers
1	onion

100 g	day-old half-white bread
2 tbsp	rosemary
1 tbsp	thyme

600 g	minced meat (beef and pork)
2	garlic clove
1 ½ tsp	salt
½ tsp	cayenne pepper

Roasted vegetables

3	tomato
½	yellow and red peppers
2	onion
50 g	Kalamata olive
2 tbsp	thyme leaf

To serve

½ dl	balsamic vinegar
½ tbsp	honey
1 pinch	salt
a little	pepper

How it's done

Meatloaf

To make the meatloaf, beat the eggs, dice the pepper and finely chop the onion.

Cut the bread into small cubes, set aside 3 tbsp of bread cubes. Finely chop the rosemary. Remove the thyme leaves from the stalks.

Add the minced meat to the eggs, then add the pressed garlic. Add the bread and herbs, season and knead well.

Transfer the mixture to the prepared tin and press down lightly. Place the loaf tin on a tray lined with baking paper (leave 3/4 of the tray empty for the vegetables.

Sprinkle with the reserved bread cubes. Place the loaf tin on a tray lined with baking paper (leave 3/4 of the tray empty for the vegetables.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the tray from the oven.

Roasted vegetables

Cut the tomatoes and onions into wedges and the peppers into diamonds. Cut the olives in half and remove the stones. Remove the thyme leaves from the stalks.

Mix the vegetables, olives and herbs with the oil, salt and pepper. Place next to the loaf tin. Cook the meatloaf and vegetables for a further 25 mins.

To serve

Allow the meatloaf to rest in the tin for approx. 5 mins. before slicing. Simmer the balsamic and honey for approx. 5 mins., season. Serve with the vegetables.

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