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4–5
Medium
Published 2012
When I first made this simple dish I remember being excited by the combination of flavours; a smokiness from the grilled red peppers is mixed with the fresh, sharp and almost fruity taste of green peppercorns. It transforms a meatloaf into something much more special. Mashed potato is a good accompaniment.
Preheat the grill and line the grill tray with foil. Lay the peppers skin side up on the foil and place under the hot grill until blackened all over. Wrap the peppers in foil and leave until cool enough to handle. Remove and discard the skin and chop the flesh as finely as possible.
In a bowl, mix the pork, peppers, eggs, tomato purée,