John Myers
Meatloaf Mediterranean Style
The perfect meatloaf mediterranean style recipe with a picture and simple step-by-step instructions.
- 650 g Minced meat, mixed
- 150 g Roast veal
- 2 Eggs
- 4 tbsp Breadcrumbs
- 1 tsp Greek herbs
- Salt pepper
- 150 g Feta
- 100 g Sun-Dried tomatoes in oil
- Olive oil
- Wild garlic or parsley (depending on the season)
- First, knead the minced meat and the veal sausage together with the eggs, salt, pepper, the Greek herbs, the finely chopped wild garlic (or parsley) and the breadcrumbs to form a dough.
- Cut the feta and tomatoes into small cubes and knead them into the meat dough. Season everything to taste – I always season to taste, because I don’t like to try raw meat dough.
- Grease a box cake tin with olive oil and fill in the meatloaf or form a loaf and place in a suitable ovenproof dish.
- Cook in a preheated oven at 180 ° for about 1 hour to 1 1/2 hours. (Depending on how thick you make the meat loaf)
- Either a tomato sauce or a mushroom sauce with spaetzle or a vegetable cream sauce and farmer’s bread go well with it. The meatloaf is also very good to eat cold.
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