Fetta and olive greek meatloaves

Satisfy your tastebuds with these Greek-style mini meatloaves.

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Feta and olive greek meatloaves


Feta and olive greek meatloaves

1.Preheat oven to 220°C/200° fan. Lightly grease 4 holes of a 6-hole (¾-cup/180ml) texas muffin pan.
2.Combine mince, onion, oregano, lemon, garlic, breadcrumbs and egg in a large bowl; season. Press half the mixture into the greased pan holes.
3.Cut the tomato into 12 slices. Choose six large tomato slices; place on top of the mince with half the fetta and olives. Top with remaining mince; press mixture down. Top meatloaves with remaining slices of tomato, fetta and olives. Drizzle with the oil.
4.Transfer meatloaves to oven; bake, at the same time, for 20 minutes, or until meatloaves are cooked through. Remove meatloaves from oven.
5.Run a small knife around the edge of each meatloaf; transfer to plates. Drizzle salad leaves with dressing; serve with meatloaves.

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