Preparation

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.

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

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

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

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Soak the toast in lukewarm water.

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Chop the dried tomatoes together with the olives.

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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.

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

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Slice the remaining 2 peeled cloves of garlic.

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

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Wash the cherry tomatoes and remove the stalks.

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

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Return to the oven for another 10-15 minutes.

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Remove from the oven and season with salt and pepper.