Mediterranean Meat Loaf
September 16, 2018
"I found this recipe in "The Weekly Times" ~ A weekly rural paper which is published here in Victoria Australia. I am posting this because even though my DH hates meatloaf as a meal ~ he absolutely adores this cold and sliced in his sandwiches, using fresh bread and homemade fruit relish. I am posting this here to try soon, maybe when all the family is around to enjoy it before I cut it up for DH to use cold."
- Serving Size: 1 (264 g)
- Calories 552.7
- Total Fat - 38.3 g
- Saturated Fat - 16 g
- Cholesterol - 154.2 mg
- Sodium - 348.3 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 3.4 g
- Sugars - 7.3 g
- Protein - 28.3 g
- Calcium - 203.3 mg
- Iron - 3.1 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.3 mg
Heat ~ 2 tablespoons of the oil in a large frying pan over medium-low heat & fry the onion and garlic, stirring frequently, until softened and just beginning to brown. Add the red wine and simmer briskly until the liquid has almost evaporated. Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop the wet bread and add to the bowl with the onion mixture.
Position a rack in the center of the oven and heat to 190 c. Add the lamb and eggs to the onion mixture. Scatter the feta, olives, oregano and lemon zest over the meat, and sprinkle with the Worcestershire and 2¼ teaspoons of salt and ½ teaspoon of pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you mix this.
It is good to test the seasoning of the mix at this stage. To do this, heat about 1 teaspoon more of oil in a small frying pan over medium-low heat. Form a tablespoon of the meat loaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about five minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings to your taste. If needed repeat until you’re satisfied with the flavor.
Line a loaf tin with baking paper. Transfer the meat loaf mixture to the tin, shaping it to fit the space, but not compacting too heavily. Spread the honey over the top to use as a glaze.
Bake until a thermometer registers 70 c in the center of the meat loaf, about 40 to 55 minutes. Let the meat loaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 2 cm slices. You can rest the cooked meat loaf in the fridge in the tin and serve cold if you wish.
Note: Tips from recipe author (Jeremy Vincent) ~
You want your meat loaf to hold its shape while staying moist, which can be a tricky balance to achieve. The use of milk to soak the bread is a traditional tip for making succulent meatballs, and it works well with a meat loaf, too.
You can achieve a more interesting end product if you mix it up a little. Try adding a little minced pork or even chicken or turkey to your mix.
Once all of the ingredients are assembled in a mixing bowl, use a light touch to combine. Set aside the spoon and work the mixture lightly with your hands, just long enough so everything has been incorporated. When adding it to the loaf pan, gently pat down the meat loaf mixture rather than packing it in too firmly.
Tips & Variations
No special items needed.