Ripe juicy tomatoes and crunchy bell peppers make this meatloaf a welcome change to the traditional meatloaf served up at most mealtimes. Served with fresh vegetables, even kids will gladly ask for another portion of this fun and nutritious meatloaf
1 bread roll (from the previous day)
5 tomatoes - sliced
2 yellow and 1 green bell pepper - sliced and de-seeded
2 red onions - sliced
2 garlic cloves - finely chopped
700g beef mince
1 teasp. fresh thyme and oregano
Salt & pepper
100g grated Emmentaler cheese
Chopped fresh basel
Soak the roll in water until soft, then squeeze out well. Add this to the mince with the finely chopped garlic, eggs, herbs, salt and pepper. Mix well and form into a loaf. Put this on a baking tray and press down gently to flatten.
Pre-heat the oven to 225 °C.
In a pan heat up some olive oil. Fry the onion rings, bell peppers and tomatoes gently until the juices and flavours have blended.
Pour the vegetables onto the meatloaf and press down. Sprinkle the cheese over the top and bake in the oven for approx. 30 minutes.
Take out and add the fresh basel over the top.
I served this with mashed potatoes and green beans. Folks, my two men were so quiet on the dinner table because they were so busy spooning the food. Soeri, didn't even ask what was in the meatloaf, as he usually does, he just ate!
I think I can forget about making any other type od meatloaf from now.