Greek meatloaf with baked feta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 onions, diced
- olive oil
- 2 cloves garlic, crushed or grated
- 400g pork sausages
- 2 stale pitta, 1 1/2 whizzed to crumbs
- flat-leaf parsley, chopped to make 2 tbsp
- 2 1/2 tsp dried oregano
- 1/4 tsp ground allspice
- 2 lemons, zested
- 1 tbsp tomato purée
- 50g black pitted olives, diced
- 1 egg
- 100g feta, chunkily crumbled
- salad leaves and tomatoes, to serve
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Grease and line the base and ends of a 500g loaf tin with baking paper (a shallow, wide one gives the best shape for lots of topping).
- STEP 2
Soften the onions in 1 tbsp oil over a low heat until golden. Scrape into a bowl and stir in the garlic, then leave to cool for 5 minutes.
- STEP 3
Squeeze the sausage meat from their skins into the bowl with the cooled onions, then add the pitta crumbs, parsley, 2 tsp of the oregano, allspice, lemon zest, tomato purée, diced olives and egg. Season well, then mash together with your hands.
- STEP 4
Push the mixture into the prepared tin, smooth the surface and bake for 35 minutes until firm. Carefully turn out of the tin onto a baking sheet. Turn the oven up to 200C/fan 180C/gas 6 and tear the remaining stale pitta into pieces, then scatter over the top with the crumbled feta and remaining ½ tsp of oregano.
- STEP 5
Drizzle with a splash more oil, then bake again for 10-15 minutes to crisp up the top, and turn the pitta golden brown.
- STEP 6
Cut the zested lemons into wedges, and serve with slices of the meatloaf, salad leaves and tomatoes.
