Preheat the oven to 220°C.

Peel the onion, cut into wedges, then pull apart into petals.

Halve and deseed the peppers, chop into 3cm chunks, then toss both with 1 tablespoon of olive oil in a 25cm x 35cm baking tray.

Roast for 15 minutes, while you finely slice the jalapeño and the coriander stalks, reserving the leaves.

Drain the beans and put half into a large bowl with the mince, jalapeños and coriander stalks.

Add a good pinch of sea salt and black pepper, use your hands to scrunch it all together well, then shape into a loaf.

Nestle the meatloaf in the middle of the onions and peppers in the tray.

Roast for 15 minutes.

Remove the tray from the oven, drizzle 1 tablespoon of red wine vinegar around the meatloaf, scatter in the remaining beans and scrunch in the plum tomatoes, then swirl a small splash of water around the tomato tin and into the tray.

Stir the sauce together around the meatloaf, season, and return to the oven for a final 15 minutes, or until the meatloaf is beautifully golden and cooked through.

Serve dolloped with the soured cream and sprinkled with the coriander leaves.