Name: Fetta and olive greek meatloaves
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Fetta and olive greek meatloaves

Satisfy your tastebuds with these Greek-style mini meatloaves.

Serves 4

Prep

10M

Cook

20M

Total

30M

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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

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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