Ingredients
- 1/2 kg minced meat – lah-ma maf-roo-ma
- 1 red pepper, diced – fel-fel ah-mar
- 1 large onion, chopped – ba-sal
- 1 egg, beaten – beid
- 1/2 cup milk – la-ban
- 1/4 cup parsley, chopped – ba’-doo-nis
- 1/4 cup barbeque sauce – sal-set bar-be-que
- 2 tomatoes, diced – ta-ma-tem
- 1 baguette, inside only – ‘eysh ba-get
- 2 tbsp fresh basil, chopped – ree-han
- ½ cup cherry tomatoes – ta-ma-tem so-ra-ya-ra
- 1 tbsp olive oil – zeit za-toon
- salt and pepper – malh and fel-fel
Directions
- Pour the milk in a bowl and add soft bread from inside the baguette. Soak the bread for 2 minutes then squeeze it to get rid of the excess milk.
- Add the minced meat, bread, onion, pepper, tomatoes, parsley, egg and barbeque sauce to a large bowl and season with salt and pepper. Stir until mixed well.
- Heat the oven to 200C. Cover a rectangular cake pan with baking paper and coat with oil. Add the minced meat mix and press to flatten surface. Cover with aluminium foil.
- Place the cake pan in the oven and bake for 30-40 minutes. Remove the foil and bake for another 15 minutes until brown. Leave to set for 10 min.
- Heat the olive oil in a small skillet. Add the cherry tomatoes and basil and stir for 2 minutes.
- Remove the meatloaf from the pan and place on serving plate and top with the cherry tomato and basil sauce.