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Fetta and olive greek meatloaves
Satisfy your tastebuds with these Greek-style mini meatloaves.
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Feta and olive greek meatloaves
- 500 gram minced lamb
- 1 small red onion (100g), chopped finely
- 2 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely grated lemon rind
- 2 clove garlic, crushed
- 1/2 cup (50g) dried breadcrumbs
- 1 egg
- 1 medium tomato (150g)
- 80 gram greek feta, crumbled
- 1/4 cup (40g) pitted kalamata olives, halved
- 2 teaspoon olive oil
- 4 cup mesclun salad leaves
- 1 tablespoon bottled salad dressing
Method
Feta and olive greek meatloaves
- 1Preheat oven to 220°C/200° fan. Lightly grease 4 holes of a 6-hole (¾-cup/180ml) texas muffin pan.
- 2Combine mince, onion, oregano, lemon, garlic, breadcrumbs and egg in a large bowl; season. Press half the mixture into the greased pan holes.
- 3Cut 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.
- 4Transfer meatloaves to oven; bake, at the same time, for 20 minutes, or until meatloaves are cooked through. Remove meatloaves from oven.
- 5Run a small knife around the edge of each meatloaf; transfer to plates. Drizzle salad leaves with dressing; serve with meatloaves.