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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.’ 


  • 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


  • 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!