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Feta meatloaf with Parmesan

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Ingredients for 3 servings:

  • 500 g minced meat, mixed
  • 2 eggs
  • 1 stale roll
  • 1 onion(s), sautéed
  • 1 tbsp Parmesan
  • Thyme, oregano, rosemary
  • possibly breadcrumbs
  • 2 gherkins
  • Cucumber juice
  • ½ pack of feta cheese, diced
  • 1 tsp mustard
  • Carrot(s)
  • onion(s)
  • 400 ml meat broth, instant or homemade

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Mix everything except the last three ingredients thoroughly. Shape the meat mixture into a loaf and place it in a roasting pan or casserole dish. Pour in the broth and add the coarsely chopped carrots and onions. Roast in the oven at 180°C (350°F) for approximately 45-50 minutes using top/bottom heat. Turn halfway through. Remove the roast and puree the roasted vegetables in the broth. Serve immediately. Serve with mashed potatoes and carrot mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Feta meatloaf with Parmesan

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