Mediterranean feta meatloaf
263 cal Serves 8 servings
Prep time 0h 20m
Cook time 0h 55m
Total time 1h 15m
Step 1Preheat oven to 350 °F (180 °C). Line a 9 x 5-inch (23 by 12.5 cm) metal loaf pan with foil. Using the tip of a knife, poke a small hole in each bottom corner of the foil (this helps liquid drain off).
Step 2In a large bowl, combine bulgur, oregano, cumin, pepper and milk; let soak for 15 minutes.
Step 3Add egg to bulgur mixture; using a fork, mix until well blended. Add ground beef and feta cheese and mix gently to combine (do not overwork meat).
Step 4Press into prepared loaf pan; flatten top. Bake for 40 minutes.
Step 5Meanwhile, place tomatoes in a strainer set over a bowl and drain off excess liquid. In a medium bowl, combine oregano, pepper, feta cheese, lemon zest and juice; let marinate while meatloaf bakes.
Step 6Stir drained tomatoes into marinated feta mixture (discard tomato liquid). Spoon evenly on top of meatloaf, pressing lightly. Bake for about 15 minutes or until a thermometer inserted in the centre of the meatloaf registers at least
165 °F (74 °C) and topping is hot.
Step 7Let stand for 10 minutes. Carefully lift foil to remove meatloaf from pan, letting excess liquid drain off through holes. Cut into thick slices.
Per serving (1 portion)
- 26 g
- 253 mg
- 484 mg
- Total fat
- saturés 5 g
- Saturated fat
- 5 g
- 99 mg
- 16 g
- 1 g
- 3 g
- Added sugars
- 0 g
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