Mediterranean-Style Beef Meatloaf with Sun-Dried Tomato, Rosemary Potatoes, and Lemon Peas

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   In a large bowl, combine 600g ground beef, 1 egg, 60g breadcrumbs, 2 tbsp finely chopped sun-dried tomatoes, 1 tbsp dried oregano, and 2 minced garlic cloves. Season with salt and pepper to taste. Mix until just combined.

3. 3

   Shape the beef mixture into a loaf and place it on a lined baking tray or in a loaf pan.

4. 4

   Bake the meatloaf in the preheated oven for 35-40 minutes, or until cooked through and golden on top.

5. 5

   While the meatloaf is baking, cut 500g potatoes into bite-sized chunks. Toss them with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, salt, and pepper.

6. 6

   Spread the potatoes on a baking sheet and roast in the oven (alongside the meatloaf if possible) for 30-35 minutes, turning halfway, until golden and crispy.

7. 7

   In the last 10 minutes of cooking, bring a pot of salted water to a boil. Add 200g peas and cook for 2-3 minutes until tender. Drain well.

8. 8

   Zest and juice 1 lemon. Toss the cooked peas with the lemon zest and juice, a drizzle of olive oil if desired, and season with salt and pepper.