Mediterranean-Style Feta Stuffed Meatloaf

Name: Mediterranean-Style Feta Stuffed Meatloaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 500 g beef mince; 200 g feta drained and cut into cubes; 80 g stale crusty bread torn; 500 ml passata; 70 ml whole milk; 2 tbsp olive oil; 3 onions, finely chopped; 2 clove garlic cloves; 1 red pepper cut into strips; 1 yellow pepper cut into strips; 1 egg, beaten; 1 tbsp German or Dijon mustard; 1/2 tbsp flat-leaf parsley, finely chopped; 1 handful handful thyme sprigs leaves picked

A juicy and flavorful beef meatloaf packed with salty feta cheese and fresh herbs, roasted alongside vibrant bell peppers in a rich tomato passata. This easy one-pan dinner is a delicious Mediterranean twist on a classic comfort food favorite.

Servings8 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

beef mince
500 g
feta drained and cut into cubes
200 g
stale crusty bread torn
80 g
passata
500 ml
whole milk
70 ml
olive oil
2 tbsp
onions, finely chopped
3
garlic cloves
2 clove
red pepper cut into strips
1
yellow pepper cut into strips
1
egg, beaten
1
German or Dijon mustard
1 tbsp
flat-leaf parsley, finely chopped
0.5 tbsp
handful thyme sprigs leaves picked
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Tear the stale bread into small pieces, place them in a bowl with 150ml of warm water, and let soak for 10 minutes. Meanwhile, grease a large baking dish (approximately 30cm x 40cm) with 1 tablespoon of olive oil.

Remove the bread from the water and gently squeeze out any excess moisture. Place the bread in a large mixing bowl along with the beef mince, milk, beaten egg, thyme leaves, and half of the finely chopped onions and garlic. Season with the mustard, salt, and black pepper.

Using your hands, mix the ingredients until thoroughly combined. Shape the mixture into a ball and let it rest in the bowl for a few minutes to allow the texture to tenderize. Gently fold in the chopped parsley and cubed feta until just combined, being careful not to break up the cheese too much.

With damp hands, shape the beef mixture into an oval loaf about 25cm long. Place it in the center of the greased baking dish and brush the top with the remaining tablespoon of olive oil. Scatter the red and yellow pepper strips, along with the remaining onions and garlic, around the meatloaf and season the vegetables with salt and pepper.