Mediterranean Meatloaf With Herbed Potatoes

This meatloaf is lightly pressed into an 9-inch square baking pan, then topped with a layer of tomatoes and lemon slices. Serve with rosemary scented roasted potatoes (recipe included). From Better Homes and Gardens.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• Meatloaf

• 1  egg, lightly beaten
• 1⁄2 cup plain yogurt
• 1  medium onion, minced
• 1⁄3 cup  fine dry breadcrumb
• 1  tablespoon fresh oregano, snipped
• 2  teaspoons of fresh mint, snipped
• 2  teaspoons fresh lemon zest, minced
• 3  garlic cloves, minced
• 2  lbs ground beef or 2  lbs ground lamb
• 1⁄3 cup feta cheese, crumbled
• 2  roma tomatoes, sliced thin
• 1  lemon, cut into thin wedges

• Garnishes

• 1⁄2 medium cucumber, chopped
•  feta cheese
•  lemon wedge
•  of fresh mint

• Herbed Potatoes

• 2  lbs small red potatoes, sliced
• 2  tablespoons olive oil
• 1  tablespoon fresh rosemary, snipped
•  salt & freshly ground black pepper

Directions

1. Preheat oven to 350 degrees F; line 9x9 inch baking dish with parchment paper or aluminum foil and also a shallow baking pan.
2. In a large bowl, combine egg, yogurt,onion, bread crumbs, oregano, mint, lemon zest, garlic and 1/2 teaspoon salt; add beef or lamb and feta, lightly mix to combine.
3. Spread mixture into prepared baking dish; lightly press to form an even, smooth top.
4. Arrange tomato and lemon slices, alternating, on top of loaf.
5. Bake 45 to 50 minutes to an internal temperature of 160 degrees F.
6. Let stand 10 minutes; spoon off fat.
7. Meanwhile, Combine potato slices with olive oil and place on prepared baking pan; bake at 350 degrees F for 45 minutes (same time as meatloaf).
8. Remove from oven and season with salt, pepper, and fresh rosemary.
9. Cut meatloaf in squares to serve, topped with additional lemon wedges, chopped cucumber, and mint.
10. Serve with feta cheese and potatoes.