• An American classic with updated flavours. Summer meatloaf with roasted peppers is a robust and filling main dish. Perfect for adults and the kids!

    Summer meatloaf with roasted peppers

    Serves: 6 – 8
    Cooking Time: 1 hr 10 mins


    • Meatloaf

    • 1kg beef, minced
    • 1 onion, finely minced
    • 5 garlic cloves, crushed
    • 120g (2 cups) breadcrumbs
    • 125ml (½ cup) fresh flat leaf parsley, chopped
    • 30ml (2 tbsp) dried oregano
    • 2 large eggs, beaten
    • 100ml red wine
    • 100ml tomato juice
    • Filling

    • 250ml (1 cup) fresh basil leaves, torn
    • 200g mozzarella, grated
    • 100g sundried tomatoes, soaked, drained and chopped



    Preheat the oven to 180°C.


    Combine all the meatloaf ingredients and mix well. Spread onto a greased piece of 30cm x 20cm foil.


    Scatter the filling ingredients over the mince and roll up as you would a roulade. Cover with the foil and bake for about 1 hour. Remove from the oven and keep tightly wrapped until cool.


    Remove the foil and slice. Serve with roasted peppers.


    To drink: Graham Beck Pino is a versatile match with mince dishes