Fetta and olive greek meatloaves

Satisfy your tastebuds with these Greek-style mini meatloaves.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
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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


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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