Greek-style Meatloaf
with spinach, feta, tomato sauce, garlic yogurt, roasted potatoes and zucchini
Informations supplémentaires
35 min.
|
888 kcal
|
easy
|
|
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