Description
This Mediterranean Meatloaf with Feta, Sun-Dried Tomatoes, and Rice Pilaf is a hearty and flavorful dish that combines the savory richness of minced meat with the tangy creaminess of feta cheese and the robust flavors of sun-dried tomatoes. Paired with a side of rice pilaf and roasted vegetables, this meal offers a complete and satisfying experience perfect for family dinners or special occasions. The blend of Mediterranean spices like paprika and nutmeg brings a depth of flavor that elevates the traditional meatloaf, making it a delicious, protein-packed centerpiece for your table.
Ingredients
Scale
For the Meatloaf:
- 150g White Bread
- 200ml Milk
- 150g Feta Cheese, crumbled
- 100g Sun-Dried Tomatoes, chopped
- 600g Minced Meat (beef, pork, or a mixture)
- 4 Eggs
- 1 Onion, finely chopped
- 1 Garlic Clove, minced
- A pinch of Nutmeg
- Black Pepper, to taste
- Paprika, to taste
- Salt, to taste
- Olive Oil, for greasing the pan
For the Rice Pilaf:
- 150g Rice (long-grain or basmati)
- 250ml Water
- 1 Carrot, finely chopped
- 1 Bell Pepper, chopped
- 1 Tomato, chopped
- Spring Onion, finely sliced
- Olive Oil, for sautéing
- Salt and Pepper, to taste
Instructions
Step 1: Prepare the Meatloaf Mixture
- Soak the Bread:
Start by soaking the white bread in the milk. Let it sit for about 5 minutes until the bread absorbs the milk and becomes soft. Once softened, squeeze out any excess milk and break the bread into small pieces. - Mix the Ingredients:
In a large mixing bowl, combine the minced meat, soaked bread, eggs, chopped onion, minced garlic, crumbled feta cheese, and chopped sun-dried tomatoes. Season with a pinch of nutmeg, black pepper, paprika, and salt to taste. Mix everything together thoroughly until well-combined. - Shape the Meatloaf:
Grease a loaf pan or baking dish with olive oil. Transfer the meat mixture into the pan and shape it into a loaf. Make sure it’s evenly packed to ensure uniform cooking.
Step 2: Bake the Meatloaf
- Bake the Meatloaf:
Preheat your oven to 180°C (356°F). Place the meatloaf in the oven and bake for about 45-50 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C). If the top begins to brown too quickly, cover it with foil. - Rest the Meatloaf:
Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, making the meatloaf more tender and flavorful.
Step 3: Prepare the Rice Pilaf
- Sauté the Vegetables:
While the meatloaf is baking, prepare the rice pilaf. In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the chopped carrot, bell pepper, and tomato, and sauté for 3-4 minutes until they begin to soften. - Cook the Rice:
Add the rice to the pan and stir to coat the grains in the oil and vegetable mixture. Pour in the water and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 15 minutes, or until the water is fully absorbed and the rice is tender. - Finish the Pilaf:
Once the rice is cooked, fluff it with a fork and stir in the chopped spring onion. Set aside and keep warm until ready to serve.
Step 4: Serve
- Slice the Meatloaf:
After resting, slice the meatloaf into thick pieces and arrange them on a serving platter. Serve with a generous portion of rice pilaf on the side. - Garnish and Enjoy:
Optionally, garnish the dish with fresh herbs like parsley or dill for added flavor and a pop of color. Enjoy your Mediterranean-inspired meal!
- Prep Time: 20mins
- Cook Time: 50mins