Mediterranean Meatloaf
This is another one of my mother’s recipes that was a staple in our household growing up. It’s a Middle Eastern version of good old ‘meat and potatoes.’
INGREDIENTS
- 1 lb. ground beef
- 1 small onion, finely chopped
- Handful of fresh parsley (approximately 10 stems), finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 lb. (or more if desired) baby potatoes, peeled
- 1 small can (14 oz.) diced tomatoes
HOW TO MAKE IT
- Combine the ground beef, onion, parsley salt and pepper and mix well with your hands
- Pour in the juice from the canned diced tomatoes, and mix well
- Boil the potatoes and slice them into 1/3″ slices
- Place the meat into the center of a baking pan with high edges (you don’t want the juice to leak)
- Press down with your hands until the meat is about 1″ thick
- With your index finger, divide the flattened meat into four by making a shallow indention and then make random shallow indentations with your index finger in each section (this will help keep the juices in the meat while it’s cooking)
- Top the meat with the sliced potatoes and sprinkle with salt
- Evenly place the diced tomatoes on top of the potatoes
- Bake at 375°F for approximately 45 minutes
*Try serving this dish with fresh pita bread – makes a tasty sandwich!
