Preheat the oven to 180°C (160°C fan, gas 4). Brush the base of a baking tin with olive oil and line the base and sides with baking paper.
Peel and halve the peppers, remove the seeds and cut into fine strips.
Peel the onion and 1 clove of garlic and finely chop.
Fry together in a pan in 1 tbsp hot oil. Remove from the heat and allow to cool.
Soak the toast in lukewarm water.
Chop the dried tomatoes together with the olives.
Combine the mince in a bowl with the peppers, onion mixture, squeezed out toast, olives, tomatoes, capers, herbs and eggs. Season with lemon zest, salt and pepper.
Place the meat mixture into the tin and smooth out evenly. Cook in the oven for 50 minutes.
Slice the remaining 2 peeled cloves of garlic.
Combine with 3-4 tbsp olive oil and the oregano leaves in a bowl.
Wash the cherry tomatoes and remove the stalks.
Remove the meatloaf from the oven, spread the tomatoes on top and sprinkle with the herb garlic oil.
Return to the oven for another 10-15 minutes.
Remove from the oven and season with salt and pepper.