Provençal-Style Meatloaf

Shape into a meatloaf. Heat a light drizzle of olive oil with the butter in a frying pan over medium-high heat. Sear the meatloaf for 4 - 6 minutes until evenly browned, then transfer to an oven dish. Bake in the oven for 20 - 30 minutes (see Tip).

Tip: the cooking time depends on your oven and how many people you're cooking for. Bake the meatloaf for 20 minutes, then cut it open and check how much further it needs to be cooked.

Boil plenty of salted water in a pot or saucepan for the rice. Cut the carrot and courgette into crescents, then transfer both to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes. Meanwhile, boil the rice for 10 - 12 minutes, then drain and set aside.

Heat a light drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the rest of the onion for 2 minutes, then deglaze with the balsamic vinegar. Add the chopped tomatoes, Italian seasoning and fresh rosemary, then season to taste with salt and pepper. Mix well and lower the heat, then allow to simmer gently for 10 - 15 minutes.

When the roasted vegetables are done, transfer them to the tomato sauce and mix well to combine.

Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 200g of vegetables!