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Summer lamb meatloaf with capsicum & caper relish

Method

  • Preheat oven to 180°-200°C fan forced (200°-220°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and bacon until tender. Then transfer to a bowl and mix well with the mince, garlic, oregano, breadcrumbs, tomato paste, egg, seasonings, 2 tbsp oil and the lemon juice and zest.
  • Spoon the mixture into a heavy-bottomed casserole dish (or loaf tin). Smooth the top into the corners and, if you like, lay the bacon on top. Cook in the oven for about 1 hour, checking if ready with a small sharp knife (when it comes out clean).
  • To make the relish, put the tomatoes, capsicum, sugar, allspice, 1 tbsp oil, 1 tspn salt, a little ground pepper, the balsamic and red wine vinegar in a heavy-bottomed pot. Stir well and bring to the boil. Then turn the heat down and gently cook for about 30-40 mins until thick and fragrant.
  • When ready, add the capers and simmer for another 5 mins.
  • Serve the sliced meatloaf hot or at room temperature with a good dollop of the relish and mash or a simple green salad on the side.
  • adapted from a recipe by Julie le Clerc

Ingredients

  • olive oil
  • 1 large onion, diced
  • 150 gm rindless bacon, diced
  • 1 kg lean minced lamb
  • 4 garlic cloves, crushed
  • 1 tbsp chopped fresh oregano
  • ½ cup breadcrumbs (packet or fresh)
  • ½ cup tomato paste
  • 1 egg
  • sea salt & freshly ground pepper
  • juice & grated rind of 2 lemons
  • 6 rindless bacon rashers (optional)
  • 1 can diced tomatoes
  • 1 heaped cup sliced, roasted red capsicum
  • ¾ cup sugar
  • ¼ tspn allspice
  • ½ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • ½ cup capers, drained & rinsed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm