Potato-Crusted Mediterranean Meatloaf

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Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !

Friends from abroad visited us for a week end and it happened to be perfect occasion to bake Potato-Crusted Mediterranean Meatloaf since it feeds the crowd and has Mediterranean kick, so much admired.

The quantity is hudge and I do not bake this one often. Knowing it feeds 8 – 10 adults, you understand my point. Zucchini, Feta cheese and bell peppers upgrade the loaf to be colourful and refreshing.

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !
When I started to plan a menu for the guys after their long drive, this seemed to be inviting for them so the moment they sit around the table (outside or indoors), served with coulorful vegetables and salads it would be one tasty surprise.

I had one doubt, though …. I usually roast bell pepper to slice and combine with the rest of ingredients and it takes just a few minutes to do it; what made it even easier is a jar of pre baked and sliced red bell pepper soaked in olive oil I have found in „ pickles department“ while shopping for the week end.I was really happy to find it since it is a perfect ingredient for so many summer salads we prepare when the heat is on.
But, honesty, whom am I deceiving ? It will be gone in one afternoon combined with mozzarella, ciabatta and prosciutto ? And, cooooooold Kraft beer !

While preparing the loaf, I photographed three stages so you can see how to make this colourful and festive loaf:

Step 8:

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !

Step 9:

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !

Step 11:

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !

5 from 5 votes
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Potato-Crusted Mediterranean Meatloaf

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !
Course Main Course
Cuisine Mediterranean
Keyword Potato-Crusted Mediterranean Meatloaf
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients

  • 3 ½ cup meat, minced ( half beef, half pork)
  • 2 eggs
  • 1 tsp thyme powder
  • 3 toast slices + water to cover them
  • 1 onion, finely chopped
  • 1 ½ cup Feta cheese, crumbled ( 200 gramms)
  • 1 zucchini, sliced
  • 1 cup red bell pepper strips
  • Salt and ground black pepper to taste
  • Ingredients for potato topping:
  • 2 ½ cup potatoes, grated ( 4 medium sized potatoes )
  • Salt and ground black pepper to taste
  • 1 Tbsp oil for aluminium foil

Instructions

  1. In a shallow bowl, lay toasts, cover them with water and leave aside until toast soaks the water completely. If necessary add more water. It is important that toast is completely watered.
  2. Slice zucchini lengthwise and fry in a frying pan on both sides and leave aside on a plate.
  3. Preheat the oven to 190 C / 374 F.
  4. Peel and grate raw potatoes. Add salt and ground black peper to taste. Mix well, using your hands.
  5. In a medium sized bowl, using your hands, combine eggs, meat, thyme, salt, ground black pepper, onion and watered toasts. Be careful with salt. Feta cheese is already salty.
  6. When done, gently combine crumbled Feta and sliced red bell pepper strips.
  7. Lay aluminum foil on the working surface. Oil it. The length of foil depends on the length of your baking pan. My pan was 11 inches long. The foil is a bit longer so it keeps the drippings to stay in it.

  8. Divide meat mixture into two halves and lay one half on the foil. Form a flat loaf and cover it with fried zucchini slices. Press them gently into the meat.

  9. Cover zucchinis with the second half of meat and form a loaf, closed all over.
  10. Transfer the loaf (with the foil) into the baking dish.
  11. Cover the meat loaf with potatoes on the top and the sides.
  12. Bake for 60 minutes. After 40 minutes, it may be needed to cover the top so the potatoes will not get burned. It is up to your preferences.

  13. Serve immediately with cucumber salad or any vegetables you prefer.

Potato-Crusted Mediterranean Meat Loaf : Every bite of this tender, juicy meatloaf is full of flavours with feta cheese, zucchini slices and bell pepper strips. Potato crust makes it complete !

 

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