PIZZA 'MEATLOAF'

PIZZA 'MEATLOAF'

Serves 4-5

Syn Free, if using the bread and cheese as part HEX's

60g bread roll (best if a little dry)
5 tomatoes, sliced
3 different coloured peppers, deseeded and thinly sliced
2 red onions, thinly sliced
2 fat cloves of garlic, crushed
700g extra lean minced beef
2 eggs, beaten
1 tsp. fresh thyme, finely chopped
1 tsp. fresh oregano, finely chopped
100g grated cheese of your choice

Soak the bread roll in water until soft, then squeeze out well.
Add this to the mince, with the garlic, eggs, herbs and some salt and pepper.
Mix well and form into a loaf shape. Put onto a baking tray lined with non-stick baking parchment. Press down gently to flatten.
Pre-heat the oven to 225C/Gas 7-8.
Spray a pan well with Frylight. Cook the onion, peppers and tomatoes gently, until all the juices and flavours have blended.
Put the veg onto the meatloaf and press down. Sprinkle the cheese over the top and bake in the oven for approximately 30 minutes.

We have this with SW wedges and a huge crunchy salad. Sometimes I add in a sprinkling of hot chilli powder.