Meatloaf with feta
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 8
Skip to ingredients
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- 80g stale crusty breadtorn
- 2 tbsp olive oil
- 500g beef mince
- 70ml whole milk
- 1 eggbeaten
- handful thyme sprigsleaves picked
- 3 onionsfinely chopped
- 2 garlic clovesfinely chopped
- 1 tbsp German or Dijon mustard
- ½ tbsp flat-leaf parsleyfinely chopped
- 200g fetadrained and cut into cubes
- 1 red peppercut into strips
- 1 yellow peppercut into strips
- 500ml passata
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the torn bread in a bowl with 150ml warm water and set aside to soak for 10 mins. Grease a large casserole or baking dish (30cm x 40cm) with half the olive oil. Remove the soaked bread and gently squeeze out any excess water. Add to a large bowl, along with the beef, milk, egg, thyme leaves and half the onion and garlic. Season with the mustard, and some salt and pepper. Using your hands, bring the mixture together until well combined, then bring into a ball and return to the bowl for a few mins to tenderise. Add the parsley and feta, then mix until just combined.
step 2
Using damp hands, shape the beef mixture into an 25cm long oval, then brush with the remaining olive oil. Place into the baking dish and scatter the red and yellow pepper and the remaining onions and garlic around it, then season well. Roast on the middle shelf in the oven for 10 mins. Remove and pour the passata around and over the vegetables. Roast for another 25-30 mins until the meat is cooked through. Cut into slices and serve with rice, if you like.
This recipe has been provided by Einfach Backen and not been re-tested by us.
