Meatloaf With A Twist
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Growing up I hated Meatloaf and then a couple of years ago I made this Greek variation and the Family loved it
This classic dish is filled with sautéd capsicum, walnuts and feta cheese. Traditionally this dish includes a few hard boiled eggs with the feta in the centre but I do love how you can fill it with almost anything!
Ingredients
Roast vegetables
3-4 potatoes, cut into thick wedges.
2 sweet potatoes, cut into think wedges.
1/4 cup extra virgin olive oil.
Juice of 3 lemons.
1 tsp dried oregano.
1/4 cup of water.
Salt and pepper to taste.
Meat loaf
1 grated onion.
2-3 crushed cloves garlic.
800g beef mince
1/4 cup chopped parsley.
1/4 cup chopped mint.
1/4 cup breadcrumbs.
1 egg.
1 tbsp dried oregano.
Salt and pepper to taste.
1/2 a chopped onion.
1 chopped clove of garlic.
1 red capsicum, chopped.
3/4 cup chopped walnuts (optional)
A handful or fresh parsley.
As much feta cheese and you like
Salt and pepper.
1. Begin by pre cooking the potatoes in the oven. Add all of the other vegetable ingredients into the tray, cover tightly with foil & bake at 180C for 30 minutes.
Prepare the filling. Add a drizzle of olive oil to a pan & sauté the onion, capsicum and garlic for approximately 5 minutes. Add salt (minimal) & pepper to taste. Stir through the fresh parsley and walnuts. Set aside to cool and prepare the meatloaf.
Add all the ingredients for the meat onto a bowl and use your hands to combine well. Portion the meat into halves & on a clean board roll out a log flattening out the centre slightly so you can place the filling. Once you’ve added the cooled filling & the feta cheese, roll then flatten out the other half of the meat placing it on top & creating a seal with the bottom half.
Once the vegetables have softened, carefully rearrange them to fit around the meatloaf. Drizzle with olive oil & return to the oven uncovered for approximately 20-25 minutes.
Note: I pre cook the potatoes first because they take longer than the meat. You can cook the entire meal in one go (meat and potatoes together) though it made result to a dry meatloaf.
This classic dish is filled with sautéd capsicum, walnuts and feta cheese. Traditionally this dish includes a few hard boiled eggs with the feta in the centre but I do love how you can fill it with almost anything!
Ingredients
Roast vegetables
3-4 potatoes, cut into thick wedges.
2 sweet potatoes, cut into think wedges.
1/4 cup extra virgin olive oil.
Juice of 3 lemons.
1 tsp dried oregano.
1/4 cup of water.
Salt and pepper to taste.
Meat loaf
1 grated onion.
2-3 crushed cloves garlic.
800g beef mince
1/4 cup chopped parsley.
1/4 cup chopped mint.
1/4 cup breadcrumbs.
1 egg.
1 tbsp dried oregano.
Salt and pepper to taste.
1/2 a chopped onion.
1 chopped clove of garlic.
1 red capsicum, chopped.
3/4 cup chopped walnuts (optional)
A handful or fresh parsley.
As much feta cheese and you like
Salt and pepper.
1. Begin by pre cooking the potatoes in the oven. Add all of the other vegetable ingredients into the tray, cover tightly with foil & bake at 180C for 30 minutes.
Prepare the filling. Add a drizzle of olive oil to a pan & sauté the onion, capsicum and garlic for approximately 5 minutes. Add salt (minimal) & pepper to taste. Stir through the fresh parsley and walnuts. Set aside to cool and prepare the meatloaf.
Add all the ingredients for the meat onto a bowl and use your hands to combine well. Portion the meat into halves & on a clean board roll out a log flattening out the centre slightly so you can place the filling. Once you’ve added the cooled filling & the feta cheese, roll then flatten out the other half of the meat placing it on top & creating a seal with the bottom half.
Once the vegetables have softened, carefully rearrange them to fit around the meatloaf. Drizzle with olive oil & return to the oven uncovered for approximately 20-25 minutes.
Note: I pre cook the potatoes first because they take longer than the meat. You can cook the entire meal in one go (meat and potatoes together) though it made result to a dry meatloaf.
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