Italian Beef Meatloaf with Tomato Salsa

1 tbsp olive oil

2 cloves garlic, crushed

1 small red capscium, finely chopped

1 small brown onion, finely chopped

1 small carrot, coarsley grated

500 g extra-lean beef mince

1 egg, lightly beaten

1/2 cup pitted green olives, coarsely chopped

1/3 cup fresh torn basil leaves

Tomato salsa

1 tbsp fresh basil leaves, torn

4 small vine-rippened tomatoes, chopped

1/2 small red onion, finely chopped

1 tbsp red wine vinegar

1. Preheat oven to 200°C or 180°C fan forced. Line base and sides of a 21cm x 11cm loaf pan with baking paper.
    
2. Heat half the oil in a large non-stick frying pan over medium-high heat. Add garlic, capsicum and brown onion and cook, stirring, for 5 minutes or until softened. Stir in carrot. Cool.
    
3. Place mince, egg, olives, basil and onion mixture in a large bowl. Mix to combine. Press mixture into prepared pan and smooth the surface. Bake for 40 min or until meatloaf is cooked through. Stand for 5 minutes. Drain excess fat before slicing thickly.
    
4. Meanwhile, combine tomato, red onion and remaining basil in a medium bowl. Add vinegar and remaining oil. Season with freshly ground black pepper. Toss salsa to combine. Serve meatloaf with tomato salsa.