Preheat the oven to 190°C fan.

In a small bowl, mix together the tomato purée, vinegar and oregano to make a paste - add more vinegar or water if you need to thin it a bit.

Lay out some baking paper and shape the mince into a rectangle shape, about 23 x 18cm (9 × 7 inches). Spread 2 tablespoons of the tomato mix over the mince, leaving about 1cm (1½ inch) uncovered around the edge.

On one half of the mince rectangle, layer on a few slices of ham, half the grated mozzarella and half the Parmesan.

Use the baking paper to help you 'fold' over the uncovered half on top of the other half, and pinch together the seams to form a meatloaf. Carefully move it on to a baking sheet.

Spoon the rest of the tomato mix on top of the meatloaf and sprinkle over the remaining cheese and some salt and pepper.

Cook in the oven for about 30 minutes, then remove and top with the basil leaves to serve.