Greek-style Meatloaf | Chef CookIt

Informations supplémentaires

35 min. | 888 kcal | easy | Family, Even better the next day | Printable version

1. Setup Preheat the oven to 425°F. Chop the garlic, herbs and onion. Cut the zucchini into thick slices.

2. Cook the spinach and the onion Heat a drizzle of oil in a pan and cook the onions and spinach for about 3 minutes. Let them cool off heat.

3. Make the meatloaf While the onion cooks, cut the potatoes into wedges. Place the potatoes and zucchini on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Leave room on the sheet for the meatloaves.

4. Cook the meatloaf In a large bowl, combine the meat with the onion, spinach, half of the herbs and 3/4 of the crumbled feta. Add salt and pepper. Shape 2 small meatloaves per person and place on the baking sheet. Bake everything in the oven for about 24-28 minutes until colored.

5. Reduce the tomato sauce Meanwhile, put the canned tomatoes in a saucepan with 1 tbsp. of butter, a pinch of sugar, salt and pepper and cook over medium heat for about 5 minutes. In a small bowl, combine the yogurt with the remaining herbs, garlic to taste and the juice of half a lemon. Add salt and pepper to taste.

6. Plate your dish Pour the tomato sauce onto the meat loaves and sprinkle on the remaining feta cheese. Serve with the potatoes, zucchini and yogurt. Bon appétit!

280gGround Beef

80gFeta Cheese

0.5unitLemon

1unitZucchini(s)

0.5unitYellow Onion(s)

40gBaby Spinach

500gYellow Potato(es)

1unitGarlic Clove(s)

1unitFresh Parsley and Oregano

1unitGreek Yogourt 2%

200mlDiced Tomatoes

What you need pan, baking sheet, baking paper, large bowl

888 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 87g

29%

fat 33g

51%

cholesterol 146mg

49%

fiber 8g

32%

protein 59g

saturated 15g

75%

sodium 1313mg

55%

sugar 14g

trans 1g