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1
Preheat the oven to 425 degrees F.
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2
In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture.
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3
In another large mixing bowl add the meat and the soaked bread.
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4
Add the egg, salt and pepper, to taste, the garlic, parsley, cheese and a drizzle of extra-virgin olive oil.
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5
Mix to combine and form into 4 mini oval loaves, about 2-inches thick.
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6
Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little extra-virgin olive oil.
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7
Roast in oven for 20 minutes.
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8
While meat is roasting, put a medium skillet or sauce pot on the stove over medium heat, and add 2 tablespoons olive oil.
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9
Add the peppers and the onions, season with salt and pepper, to taste, and saute for 10 minutes.
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10
Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more.
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11
Whisk in the stock and Worcestershire, and season again with salt and pepper, to taste.
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12
Reduce the heat and let simmer until ready to serve.
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13
Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top.
