Heatherfrom Eating for One over at at http://eating4one.blogspot.com pronounced “March as Meatloaf Madness month“**.

Chance brought it about, that we had a

greek-style meatloaf

for lunch, although meatloaf always reminds me of Eddie .

Even the children ate all, including the spinach.

Here’s the recipe:

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Greek-style meatloaf
Categories: Mincemeat, Lamb
Yield: 4 Servings

============================= MEATLOAF =============================
300 grams Spinach, frozen
2 leftover dinner rolls
Fat for greasing
100 grams Greek goat cheese, Feta
2 cloves Garlic
50 grams Pine nuts
Salt
Pepper
1 kg Ground lamb
2 Eggs, size M
2 teasp. Mustard
2 teasp. Oregano

============================= SIDE DISH =============================
500 grams Small potatoes
2 Red bell peppers
3 tablesp. Olive oil
1 tablesp. Rosemary
Salt

============================== SOURCE ==============================
adapted from: meine Familie und ich
Heft 2/2002
— Edited *RK* 03/18/2006 by
— Ulrike Westphal

1. Thaw spinach. Soak rolls in water. Preheat oven to 200° C. Grease
baking dish.

2. Wash potatoes and cook until tender.

3. Drip off the spinach, squeeze and chop coarsely. Crumble the feta.
Peel garlic and crush. Roast pine nuts in a pan without fat. Mix
pine nuts, feta, garlic and season with salt and pepper.

4. Squeeze rolls, mix with micemeat, eggs, mustard and oregano.
Season to taste with salt and pepper. Form 2/3 of the mixture to a
loaf. Form a dip in the middle. Give the spinach mixture into the
dip and cover with the remaining third.

5. Give the loaf into the baking dish and cook for 60 minutes at
200° C

6. Peel the potatoes. Half the bell pepper, remove seeds and wash.
Cut into dices. Mix bell pepper and potatoes with oil, rosemary and
salt. Braise along with the meatloaf for the last 30 minutes.

=====

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