250 g Italian sausages
1 large (350 g) red capsicum, chopped finely
1 large (200 g) brown onion, chopped finely
4 cloves garlic, chopped finely
500 g beef mince
100 g sliced salami or chorizo, coarsely chopped
½ cup good-quality pitted black olives
¾ cup (50 g) panko breadcrumbs
¼ cup (80 ml) good-quality barbecue sauce
2 eggs, beaten lightly
¼ cup flat-leaf parsley, chopped finely
125 g cherry tomatoes, halved
1 x 400 g can diced tomatoes basil leaves, for garnish salad or seasonal green vegetables, to serve
Pre-heat oven to 200°C.
Line a 1.5 litre loaf tin (e.g. 20 cm x 12 cm x 8 cm) with plastic wrap to mould meatloaf in. Using baking paper, line a baking tray big enough to hold the loaf tin (a lamington tray is perfect).
Remove sausages from their skins, crumble and, in a large bowl, combine with capsicum, onion, garlic, beef mince, salami or chorizo, olives, breadcrumbs, barbecue sauce, egg and parsley. Press this mixture tightly into the loaf tin, then turn it out onto the baking dish and remove the loaf tin which has acted as a mould. Combine cherry and canned tomatoes and pour evenly over the meatloaf.
Bake meatloaf, uncovered, for about 1 hour or until cooked through. If the cherry tomatoes start to burn, cover
with tinfoil. Stand for 10 minutes before cutting. Serve with salad or steamed vegetables, as desired.