MEDITERRANEAN MEATLOAVES
These Mediterranean meatloaves are the perfect between-seasons meal for when you’re not sure if it’s comfort food or salads you want! Making individual meatloaves halves the cooking time so you can have dinner on the table faster.
Each little meatloaf is packed with flavour thanks to the combination of meats, a few punchy ingredients (sundried tomatoes, feta, garlic) and a tasty homemade tomato sauce.
You can switch up the bulghur wheat in the salad for another grain if you like. Try rice, quinoa or wholemeal couscous. Enjoy!
MEDITERRANEAN MEATLOAVES
These Mediterranean Meatloaves are the perfect between-seasons meal for when you’re not sure if it’s comfort food or salads you want! Making individual meatloaves halves the cooking time so you can have dinner on the table faster.
Ingredients
MEATLOAVES
- 1 tsp olive oil
- 400g tin chopped Italian tomatoes
- 1/2 Tbsp brown sugar
- 1/2 Tbsp balsamic vinegar
- 1 tsp dried oregano
- 250 g pork sausages
- 250 g beef mince
- 1 large courgette
- 1 brown onion
- 1/3 cup sundried tomatoes (20 g)
- 40 g feta cheese
- 2 cloves garlic
- 1 tsp Dijon mustard
- 1 tsp dried oregano
SALAD
- 3/4 cup bulghur wheat (150 g)
- 3/4 cup boiling water (190 ml)
- 1 tsp chicken stock powder
- 2 tsp olive oil
- 2 tsp sundried tomato pesto
- Juice from 1/4 lemon
- 100 g green beans
- 1 red capsicum
- 40 g feta cheese
- 60 g baby spinach
- 1 small handful fresh basil leaves
Instructions
PREPARE MEATLOAVES
Heat olive oil in a medium frying pan over a medium heat. Add tinned tomatoes, brown sugar, balsamic vinegar and oregano, and simmer until reduced to a thick sauce (5-10 minutes). Set aside.
Preheat oven to 190ºC fan bake. Grease a 6 hole Texas muffin pan with a little olive oil or cooking oil spray.
Squeeze the sausage meat out of the casings and, using a fork, mash together with the beef mince in a large bowl. Grate courgette, finely dice onion, sundried tomatoes and feta and crush garlic. Add these ingredients together with the mustard and oregano to the mince mixture. Season with salt and pepper and use your hands to combine the mixture well.
Divide the mixture evenly between the 6 muffin cups and press in. Top with the tomato sauce and bake for 25 minutes.
PREPARE SALAD
Place bulghur wheat in a heatproof bowl. Dissolve chicken stock powder in boiling water and pour over the bulgur wheat, stirring to combine. Cover and leave for 10 minutes, until all the stock is absorbed, then fluff up with a fork. Stir through olive oil, pesto and lemon juice. Season with salt and pepper.
Microwave beans for 1 minute 30 seconds. Dice beans, capsicum and feta. Roughly chop spinach and basil. Add to bulghur wheat and stir through.
SERVE
Remove meatloaves from the oven once cooked and serve with salad on the side.
Recipe Notes
WINE MATCH: A robust red wine such as a Syrah or Shiraz.
GLUTEN FREE OPTION: Make sure the sausages are gluten free. You can replace the bulghur wheat with quinoa or rice - cook according to the instructions on the packet and use ready-made liquid chicken stock instead of chicken stock powder and boiling water (or just use plain water).
INGREDIENT SWAP: Using sausages helps to give the meatloaf a nice texture and flavour. However, you can replace with pork mince (or use all beef mince) if you prefer.
EQUIPMENT TIP: If you don’t have a Texas muffin pan you can use a loaf pan instead. You will need to increase the cooking time to at least 45 minutes though. Slice the meatloaf to serve.
STORING AND REHEATING: Store meatloaf and salad separately. Reheat meatloaf in the microwave to serve.
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4 Comments
These were very tasty but I think I over did the sundried tomatoes!
Thanks Jenny. Glad you enjoyed these despite too many sundried tomatoes!
This dish is our favourite so far. The meatloaf was absolutely delicious.
Awesome! Thanks for your feedback Glenice 🙂