Meatloaf with Feta
This meatloaf combines the rich flavors of beef and feta cheese, enhanced by fresh herbs and vibrant peppers. It’s a wholesome dish that is both satisfying and delicious, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 80g stale crusty bread, torn
- 2 tbsp olive oil
- 500g beef mince
- 70ml whole milk
- 1 egg, beaten
- Handful of thyme sprigs, leaves picked
- 3 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp German or Dijon mustard
- ½ tbsp flat-leaf parsley, finely chopped
- 200g feta, drained and cut into cubes
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 500ml passata
Instructions
- Preheat the oven to 180°C/160°C fan/gas 4.
- Place the torn bread in a bowl and drizzle with the milk. Let it soak for a few minutes.
- In a large mixing bowl, combine the beef mince, soaked bread, beaten egg, thyme leaves, finely chopped onions, garlic, mustard, and parsley. Mix until well combined.
- Gently fold in the cubes of feta, being careful not to break them up too much.
- Shape the mixture into a loaf shape and place it in a baking dish.
- Arrange the strips of red and yellow peppers around the meatloaf.
- Pour the passata over the meatloaf and peppers.
- Drizzle olive oil over the top.
- Bake in the preheated oven for 1 hour, or until the meatloaf is cooked through and the peppers are tender. If browning too quickly, cover with foil.
- Allow the meatloaf to rest for a few minutes before slicing. Serve with the cooked peppers and additional sauce from the baking dish.
Nutrition
- Calories: 480
- Sugar: 9g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 135mg