Print

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.