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Olive & burghul meatloaves with green beans
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Make mini meatloaves with beef and burghul, paired with greens for a quick, well-rounded meal.
Ingredients:
  • 60g (1/3 cup) burghul
  • 185ml (3/4 cup) boiling water
  • 500g lean beef mince
  • 1 carrot, peeled, coarsely grated
  • 2 eggs, lightly whisked
  • 40g (1/4 cup) pitted kalamata olives in brine, drained, chopped
  • 62.50 ml firmly packed coarsely chopped fresh continental parsley
  • 1/2 tsp freshly ground black pepper
  • 44.40 gm tomato paste
  • 2.50 gm granulated sweetener (Hermesetas Gold brand)
  • 300g green beans, topped
Instructions:
  • First, preheat your oven to a temperature of 220°C. In a large bowl, combine the burghul with 125ml (1/2 cup) of boiling water. Let it sit for 5 minutes to soak. Mix in the mince, carrot, egg, olives, parsley, and pepper until thoroughly combined. Divide the meatloaf mixture evenly into eight 250ml (1-cup) capacity mini loaf pans. Cover them with foil and bake in the preheated oven for about 12 minutes or until fully cooked.
  • Combine the remaining water, tomato paste, and sweetener in a bowl. Set aside. Cook the beans in simmering salted water for 2 minutes until bright green and tender crisp.
  • Enjoy your savory meatloaves topped with a delicious blend of beans and tomato sauce.

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