A hearty meatloaf with inspiration from the Mediterranean diet, this meatloaf with sun-dried tomatoes, black olives and feta cheese is delicious as it is easy to make. Serve with potato wedges, and a dollop of Tzatziki for a wonderful meal.
In just over an hour you will have a delicious dinner on your table and any leftovers can be frozen for a later day. Why not make two batches when you are at it, if you have the space in your freezer.
Which minced meat to use
I have made this recipe with beef only, a mix and beef and pork (a common mix of meat in Sweden), turkey and vegetarian mince substitute. I tend to get protein depending on what is on sale at the time, and use that for my different recipes.
How to make Mediterranean meatloaf
Start by preparing your meatloaf base by cutting the onions, and mixing them with the breadcrumbs, milk, salt and pepper. This process will make the meatloaf less dense, compared to if you just use only minced meat.
Once the breadcrumbs have soaked up the milk, add the minced meat and egg. This is also the time when you add your additional flavouring. This recipe is a Mediterranean version, so we add black olives, sun dried tomatoes, feta cheese and oregano. However you can add your own flavouring at this point.
Mix all the ingredients well until the Mediterranean flavours are equally distributed in your minced meat mix.
Let sit for about ten minutes, in the meantime turn on your oven and prepare your oven safe dish.
Shape your mince mixture in to a loaf shape in the oven safe dish and place in the preheated oven for 40 minutes.
For full list of ingredients and measurements, please see the recipe card below.
Substitutes
As explained above, I have used many different variations of minced meat for this recipe and all works equally well.
Replace the dairy milk with whichever milk substitute you use. I myself use oat milk for all my daily needs and cooking.
Freezable
This meatloaf recipe is really good for meal prepping and freezing. You can either freeze it before baking in the oven or after.
For the fastest meal prep, freeze the loaf after cooking, just make sure to let it cool down fully before transferring to an airtight container to freeze. When you need it, take it out of the freezer and leave it in the fridge over the day.
Take it out of its freezer container, put it back into an oven safe dish and reheat in the oven for about ten minutes. Make sure it is heated all the way through before serving. If it browns to quickly when you reheat it, then add a layer of aluminum foil over the dish to let it reheat without burning the top.
Variations
Why not try my barbecue meatloaf, using my own home made barbecue sauce.
Or try my two similar recipes Mediterranean hamburger and Mediterranean meatballs.
Mediterranean meatloaf
Ingredients
- 400 g minced meat beef, pork, turkey, vegetarian
- 1 egg
- ½ onion
- 100 ml bread crumbs
- 150 ml milk
- Salt and pepper
- 80 g black olives about 30
- 70 g sun-dried tomatoes about 10
- 200 g feta cheese
- 2 tsp oregano
Instructions
- Turn on the oven to 175 °C (350 °F)
- Dice the onion.
- Add the bread crumbs, onion, milk, salt and pepper into a bowl.
- Let it rest for 15 minutes until the milk is soaked.
- Add mince meat, egg and Mediterranean ingredients to the same bowl.
- Stir until combined.
- Let it sit for ten minutes
- Pour into a glass oven proof dish and shape into a loaf.
- Cook in oven for 40 minutes.