With this meatloaf, I am attempting a more mediterranean flavor profile. Full of tangy feta cheese and sweet-tart sun-dried tomatoes, this meatloaf is put over the edge with roasted veggies and a balsamic dressing. Serve it with a glass of red wine and a green salad, and you have a weekend meal that is low on effort but huge on flavor.
1/4 cup feta cheese, crumbled
1/4 cup panko bread crumbs
10 ounces ground beef
1 red onion
1 large garlic clove, minced
2 large carrots, sliced into 2 inch sticks
1/4 cup sun-dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Method: Preheat the oven to 450 degrees F. Quarter the onion and mince one of the quarters finely. Set aside the rest of the onion.
In a bowl, combine the beef, feta, egg, panko, garlic, minced onion, and sun-dried tomatoes with 1/4 teaspoon salt, and pepper to taste. Divide the mixture into 2 equal portions.
Meanwhile, place the carrots on a rimmed baking sheet, drizzle with olive oil and salt and pepper to taste. Bake in the oven for 5 minutes. Remove the baking sheet from the oven and toss in the reserved onion sliced, tossing with the carrots. Move the veggies to one side of the sheet and add the meatloaf mixture in oval patties. Roast in the oven for 20-24 minutes, until the veggies are tender and golden brown and the meatloaf is cooked. Remove from the oven. Remove the meatloaf and veggies to another plate.
Whisk together the olive oil and balsamic vinegar. Pour on the empty baking sheet and use it to scrape up any fond. Pour half of this dressing over the veggies and toss to coat. Serve your meatloaf and dressed roasted veggies on a plate and spoon the remaining dressing over the meatloaves. Enjoy!