Summer meatloaf with roasted peppers

March 7, 2012 (Last Updated: January 11, 2019)
Summer meatloaf with roasted peppers recipe

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

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