handful oregano sprigs, leaves picked, or use 1 tsp dried
handful thyme sprigs, leaves picked, or use 1 tsp dried, plus extra for scattering
2 rosemary sprigs, leaves picked
1 tbsp chopped chives
1 tbsp garlic infused oil
2 tbsp olive oil, plus extra for greasing
Gluten free bread rolls and rocket leaves, to serve
For the salsa
2 red and 2 yellow peppers, deseeded and thickly sliced
½ tsp dried crushed chilies
300g ripe tomatoes
2 tsp balsamic vinegar
1 tsp caster sugar
handful basil leaves
Heat oven to 180C/160C fan/gas 4. Put the mince, eggs, gluten free crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl.
Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and garlic infused oil to the bowl, then mix very well with your hands.
Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
Toss the peppers with the 2 tbsp oil and chilies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more.
The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
Pour the excess fat and juice away from the meatloaf, then leave to cool.
Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in gluten free rolls with salsa and a handful of rocket.