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.