Meatloaf with feta

Mix the feta cubes through the meatloaf rather than putting the cheese in one block in the centre. A soaked bread roll, onion and Dijon mustard go into the mixture, then it is ready for the oven.

How to make meatloaf with feta

Squeeze the soaked bread roll well before adding it to the beef. Let the softened onion and garlic cool slightly, combine the ingredients evenly and fold in the feta last. Shape a loaf of even thickness so that the centre cooks evenly.

Baking dish and cooking time

This recipe uses a shaped loaf in a baking dish. A loaf tin can change its thickness and cooking time, so use a thermometer rather than relying only on the clock. As recommended by the German Federal Institute for Risk Assessment, make sure the meat reaches at least 70°C for two minutes throughout.

Serve with boiled potatoes and a green salad, or try rosemary potatoes with garlic marinade.

Easy recipe

Meatloaf with Feta

Mix the feta cubes through the meatloaf rather than putting the cheese in one block in the centre.

Prep time

15 min

Cook time

45 min

Yield

3 servings

★ 5.0 · 1 rating

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Ingredients

− 3 +

• 300 gground beef
• 75 gfeta
• 1onion
• 1 clovegarlic
• 10 gbutter
• 1egg
• 0.5 tspDijon mustard
• 1roll
• water
• salt, black pepper and paprika
• some oregano

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Instructions

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1. Preheat the oven to 180°C conventional heat. Soak the bread roll in water. Finely dice the onion and garlic, soften them in the 10 g butter, then let cool slightly. Cut the feta into cubes.
2. Combine the ground beef, onion and garlic mixture, egg and Dijon mustard. Squeeze the bread roll well and add it in small pieces. Season with salt, black pepper, paprika and optional oregano. Mix evenly, then gently fold in the feta cubes.
3. Shape into an evenly thick, elongated loaf and place in a baking dish. Bake for about 45 minutes. Check the thickest part with a meat thermometer: the centre must reach at least 70°C for two minutes. Cooking time may vary with the shape of the loaf and your oven.

Nutrition per serving

Calories

436 kcal

Protein

25.1 g

Carbohydrates

14.9 g

Sugar

3.5 g

Fat

30.1 g

Saturated fat

13.6 g

Fibre

1.2 g

Salt

1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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