Name: Herb and feta meatloaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 kilogram beef mince; 1 cup fresh breadcrumbs; 1 bunch dill, leaves picked, chopped; 1 bunch mint, leaves picked, chopped; 1 egg; 1/4 cup tomato chutney, plus 2 tablespoons extra; 1/4 cup sour cream; 2 green onions, finely chopped; 1 lemon, grated zest; 200 gram feta cheese, cut into 2cm cubes; 275g truss baby roma tomatoes

Herb and feta meatloaf

Serves 4

Prep

15M

Cook

40M

Total

55M

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Ingredients

1 kilogram beef mince

1 cup fresh breadcrumbs

1 bunch dill, leaves picked, chopped

1 bunch mint, leaves picked, chopped

1 egg

1/4 cup tomato chutney, plus 2 tablespoons extra

1/4 cup sour cream

2 green onions, finely chopped

1 lemon, grated zest

200 gram feta cheese, cut into 2cm cubes

275g truss baby roma tomatoes

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 22cm-pie dish with baking paper.

2.In a large bowl, combine mince, breadcrumbs, herbs, egg, chutney, sour cream, onion and zest. Season to taste and mix well.

3.Stir feta through mixture. Press firmly into dish. Spread top with extra chutney and press in tomatoes. Bake 35-40 minutes, or until juices run clear when tested with a skewer.

4.Rest 10 minutes before slicing into wedges. Serve with salad (see notes) or vegetables.

Use a salad of thinly sliced cucumber, red capsicum strips and parsley leaves, dressed with olive oil and lemon juice.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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