Step: 1/14

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.

Step: 2/14

Peel and halve the peppers, remove the seeds and cut into fine strips.

Step: 3/14

Peel the onion and 1 clove of garlic and finely chop.

Step: 4/14

Fry together in a pan in 1 tbsp hot oil. Remove from the heat and allow to cool.

Step: 5/14

Soak the toast in lukewarm water.

Step: 6/14

Chop the dried tomatoes together with the olives.

Step: 7/14

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.

Step: 8/14

Place the meat mixture into the tin and smooth out evenly. Cook in the oven for 50 minutes.

Step: 9/14

Slice the remaining 2 peeled cloves of garlic.

Step: 10/14

Combine with 3-4 tbsp olive oil and the oregano leaves in a bowl.

Step: 11/14

Wash the cherry tomatoes and remove the stalks.

Step: 12/14

Remove the meatloaf from the oven, spread the tomatoes on top and sprinkle with the herb garlic oil.

Step: 13/14

Return to the oven for another 10-15 minutes.

Step: 14/14

Remove from the oven and season with salt and pepper.