Greek Meatloaf With Baked Feta | olivemagazine

Greek meatloaf with baked feta

2 onions
diced
olive oil
2 cloves garlic
crushed or grated
400g pork sausages
2 stale pitta
1 1/2 whizzed to crumbs
flat-leaf parsley
chopped to make 2 tbsp
2 1/2 tsp dried oregano
1/4 tsp ground allspice
2 lemons
zested
1 tbsp tomato purée
50g black pitted olives
diced
1 egg
100g feta
chunkily crumbled
salad leaves and tomatoes
to serve

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Grease and line the base and ends of a 500g loaf tin with baking paper (a shallow, wide one gives the best shape for lots of topping).
step 2
Soften the onions in 1 tbsp oil over a low heat until golden. Scrape into a bowl and stir in the garlic, then leave to cool for 5 minutes.
step 3
Squeeze the sausage meat from their skins into the bowl with the cooled onions, then add the pitta crumbs, parsley, 2 tsp of the oregano, allspice, lemon zest, tomato purée, diced olives and egg. Season well, then mash together with your hands.
step 4
Push the mixture into the prepared tin, smooth the surface and bake for 35 minutes until firm. Carefully turn out of the tin onto a baking sheet. Turn the oven up to 200C/fan 180C/gas 6 and tear the remaining stale pitta into pieces, then scatter over the top with the crumbled feta and remaining ½ tsp of oregano.
step 5
Drizzle with a splash more oil, then bake again for 10-15 minutes to crisp up the top, and turn the pitta golden brown.
step 6
Cut the zested lemons into wedges, and serve with slices of the meatloaf, salad leaves and tomatoes.