Mediterranean meatloaf

This Mediterranean meatloaf makes a delicious flavoursome dish for the whole family. Serves best with roasted vegetables or a green leafy salad.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print
Mediterranean meatloaf


Mediterranean meatloaf
  • 8 thin slices prosciutto (120g)
  • 750 gram beef mince
  • 1 small brown onion (80g), grated
  • 2 cup (140g) stale gluten-free breadcrumbs
  • 1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly
  • 4 slice bottled roasted red capsicum (170g), drained, sliced thinly
  • 1/4 cup (40g) pitted black olives
  • 1/4 cup (35g) pimento-stuffed green olives
  • 1/4 cup fresh oregano leaves


Mediterranean meatloaf
  • 1
    Preheat oven to 180°C (160°C fan). Oil a 10cm x 21cm loaf pan. Arrange 6 slices of the prosciutto over base and long sides of the pan.
  • 2
    Combine beef, onion and breadcrumbs in a large bowl. Add the tomato, capsicum, olives and oregano; combine mixture using your hands. Season.
  • 3
    Press beef mixture into pan; cover with remaining prosciutto slices, cutting the slices to fit. Place pan on an oven tray.
  • 4
    Bake meatloaf for 50 minutes or until golden brown and cooked through.


The meatloaf can be prepared a day ahead; store, covered, in the fridge. If you like, swap the beef mince for chicken mince. Add a tablespoon of tomato paste for extra tomato flavour.

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