Name: Greek-style meatloaves
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: greek
Ingredients: 1 small zucchini, grated; 800g lamb mince; 1 small brown onion, grated; 2 garlic cloves, crushed; 312.50 ml fresh breadcrumbs; 1 egg, lightly beaten; 82.50 ml finely chopped fresh oregano leaves; 82.50 ml pimento-stuffed green olives, finely chopped; 3 tsp finely grated lemon rind; 50g reduced-fat fetta, crumbled; 62.50 ml pine nuts; 125.00 ml sliced chargrilled red capsicum; 600g chat potatoes, steamed, to serve; 200g light tzatziki dip, to serve; 1 baby cos lettuce, leaves separated; 3 Lebanese cucumbers, quartered lengthways, chopped; 1 small green capsicum, chopped; 1 small red onion, thinly sliced; 87.45 gm classic salad dressing

Greek-style meatloaves

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Mini meatloaves with a Mediterranean twist of feta and olives.

Ingredients:

1 small zucchini, grated
800g lamb mince
1 small brown onion, grated
312.50 ml fresh breadcrumbs
1 egg, lightly beaten
82.50 ml finely chopped fresh oregano leaves
82.50 ml pimento-stuffed green olives, finely chopped
3 tsp finely grated lemon rind
50g reduced-fat fetta, crumbled
62.50 ml pine nuts
125.00 ml sliced chargrilled red capsicum
600g chat potatoes, steamed, to serve
200g light tzatziki dip, to serve
1 baby cos lettuce, leaves separated
3 Lebanese cucumbers, quartered lengthways, chopped
1 small green capsicum, chopped
1 small red onion, thinly sliced
87.45 gm classic salad dressing

Instructions:

Preheat your oven to 200C/180C fan-forced and grease an 8-hole, 3/4-cup-capacity mini loaf pan.
Gently press out excess liquid from zucchini. Mix zucchini, minced meat, onion, garlic, breadcrumbs, egg, oregano, olives, and lemon zest in a large bowl. Season generously with salt and pepper. Firmly pack the mixture into the pan indentations.
Bake the meatloaves until perfectly cooked through, approximately 18 to 20 minutes. Take out of the oven.
In a bowl, mix feta and pine nuts together. Transfer meatloaves onto a greased baking tray using a spatula. Top meatloaves with chargrilled capsicum and the feta mixture. Sprinkle with pepper. Bake for an additional 8-10 minutes until golden brown and cooked through.
While you wait, whip up a refreshing Greek salad by mixing crisp lettuce, crunchy cucumber, vibrant green capsicum, and zesty onion in a bowl. Drizzle with dressing, then toss everything together until well combined.
Accompany the meatloaves with a side of Greek salad, steamed potatoes, and tzatziki sauce.

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