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Image of the meatloaf cut up

Meatloaf with saganaki and roasted capsicum

Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Author Eleni Georges

Ingredients

Mince mixture

  • 1 red onion
  • 15 parsley stalks, with ends removed
  • 2 tbs pepper paste or tomato paste
  • 1 ½ tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ½ tsp cinnamon
  • 1 tbs dried mint
  • 2 tbs extra virgin olive oil
  • 2 tbs red vinegar, or you can use lemon juice
  • 1 kg beef mince see notes 1
  • 3 tbs breadcrumbs

Assembly

  • 100 g roasted red capsicum, cut in strips
  • 100 g saganaki cheese, cut in strips
  • 650 g potatoes, 4 small potatoes, washed with skin on
  • ½ tbs dried oregano
  • 3 tbs extra virgin olive oil
  • 3 tbs lemon juice

Instructions

  1. Preheat the oven to 200˚C, fan forced. Use a food processor to blend all the ingredients together, except the mince and breadcrumbs. If you do not have a food processor, just chop the onion and parsley finely.
  2. Pour the processed mixture into a bowl with the mince and breadcrumbs. Use your hands to combine everything until the marinade is evenly spread.

  3. Place some baking paper on a clean working bench, add the mince mixture on top and then place another baking paper on top. Using a rolling pin and roll out the mince mixture into a large rectangular shape 23cm x 35cmsee notes 2. Lay the saganaki and capsicum strips along the middle. Use the baking paper on the bottom to guide you in rolling the mince into a roll and enclose both ends.

  4. Cut the potatoes small, quartered lengthwise and then cut in small pieces. Place the meat loaf in the baking dish and the potatoes on either side. Cover the baking dish with baking paper and then aluminium foil. Cook the meatloaf for 45min covered and then 15min uncovered. After that time remove the baking dish from the oven and cover it for 5-10min to rest before serving. Spoon any juices left in the pan over the meatloaf when you serve.

Recipe Notes

  1. Beef I usually use has some fat, if you use lean beef add one egg in the mince mix and about ¼ cup warm water on the potatoes too.
  2. The mince is spread out long enough for the saganaki and capsicum to be kept in the meatloaf when rolled but ensure it fits in the baking dish you have at home also.