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| Estimated Times |
Preparation time: 20
Cooking time: 60
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Ingredients
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servings
| 4 | clove(s) | Garlic ~12 g |
| 1 | kg | Minced beef 6-10% ~1000 |
| 150 | g | Feta cheese |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 2 | tbsp | Oregano ~1.5 g |
| 2 | tbsp | Dried basil ~18 g |
| 1 | kg | Potatoes ~1000 |
| 4 | tbsp | Olive oil ~54.6 g |
| 4 | pcs. | Tomato ~500 g |
| 1.5 | pcs. | Cucumber ~450 g |
| 2 | pcs. | Green bell pepper ~240 g |
| 1 | pcs. | Red onion(s) ~75 g |
| 1 | tbsp | Red balsamico ~15 g |
| 100 | g | Stoned black olives |
| 200 | g | Yoghurt, Greek-style 10% |
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Directions
Preheat the oven to 200º C/fan oven 180º C.
Mix the mince with 2/3 of the feta. Finely dice half of the garlic and add to the mince mixture. Season with salt and pepper.
Add half of the oregano and basil and stir to blend.
Form the mince mixture into a loaf and place in an ovenproof dish. Bake in the oven for approx. 1 hour.
(Until it is no longer pink inside.)
Slice the tomatoes and 2/3 of the cucumber, cut the pepper into strips and the onion into rings. Mix together in a bowl with the rest of the feta and olives.
Sprinkle with oregano.
Make a dressing out of half of the olive oil and balsamic vinegar. Season with salt and pepper.
Peel the potatoes and cut into wedges. Put the rest of the oil, oregano and basil in a freezer bag, followed by the potatoes and shake the bag.
(If not all of the potatoes can fit into the bag, halve the oil/herb mixture, and do it in two goes.)
Tip the potatoes out onto a baking tray lined with baking paper. Bake in the oven for approx. 30-35 mins.
Grate the rest of the cucumber and mix with the Greek yogurt, crushed garlic and salt.
Serve the Greek meatloaf with the potatoes, Greek salad, dressing and tzatziki.
Tip
If you don't like olives, by all means leave them out.
Nutritional data
1,009 Kcal Per Serving
F: 54 g, P: 70 g, C: 66 g, DF: 9 g
4,035 Kcal (105 Kcal/100 g)
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