Meatloaf

Directions

1. Wash and dry the meat then cut into slices no more than 2cm thick. Combine the oil, Worcestershire sauce, garlic, grated onion, freshly-ground black pepper and cumin in a bowl.

2. Whisk to combine then use a brush to spread the mixture on both sides of the meat slices. Transfer to a shallow dish and set aside to marinate for 30 minutes.

3. After this time pour any remaining marinade over the meat, place in an oven pre-heated to 180°C and cook for 10 minutes. Pour off the marinade and reserve then set the meat aside to cool.

4. Now pound the meat with a mallet to 1cm thick then cut into thin strips. Add 100ml olive oil to a pan and when hot add the chopped onion and fry for 4 minutes, or until soft.

5. Now add the bell pepper and ketchup and cook for 1 minute before adding the reserved marinade. Season to taste, bring to a boil then reduce to a simmer and cook for 4 minutes.

6. Add the meat and cook gently for 3 more minutes. Stir thoroughly then cook for about 10 minutes more, or until the liquid has reduced and the mixture is almost dry. Serve hot with rice.

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