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Greek-Style Meatloaf (ΡΟΛΟ) with Feta, Capsicum & Walnuts and Lemon Potatoes Recipe

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4.2 from 3 reviews

A flavorful Greek-style meatloaf (ΡΟΛΟ) filled with sautéed red capsicum, walnuts, and creamy feta cheese, served alongside lemony roasted potato and sweet potato wedges. This recipe combines Mediterranean ingredients and herbs for a perfect family dinner full of traditional flavors with a modern touch.

Ingredients

For the Potatoes

  • 3-4 potatoes, cut into thick wedges
  • 2 sweet potatoes, cut into thick wedges
  • ¼ cup extra virgin olive oil
  • Juice of 3 lemons
  • 1 tsp dried oregano
  • ¼ cup water
  • Salt & pepper to taste

For the Filling

  • ½ chopped onion
  • 1 chopped garlic clove
  • 1 red capsicum, chopped
  • ¾ cup chopped walnuts
  • A handful of fresh parsley
  • Feta cheese, cut into fingers
  • Salt & pepper to taste

For the Meat Mixture

  • 800 g beef mince
  • 1 grated onion
  • 2-3 crushed garlic cloves
  • ¼ cup chopped parsley
  • ¼ cup chopped mint
  • ¼ cup breadcrumbs
  • 1 egg
  • 1 tbsp dried oregano
  • Salt & pepper to taste

Instructions

  1. Prepare the Potatoes: Preheat your oven to 180°C (356°F). In a large baking dish, combine the potato and sweet potato wedges with olive oil, lemon juice, dried oregano, water, salt, and pepper. Toss everything thoroughly to coat evenly. Cover the dish tightly with foil and bake for 30 minutes to allow the wedges to soften and absorb the citrusy-herby flavor without overcooking.
  2. Make the Filling: Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion, garlic, and red capsicum. Sauté for about 5 minutes until the vegetables soften nicely. Season lightly with salt and pepper, keeping in mind that the feta cheese will add saltiness later. Stir in the chopped walnuts and fresh parsley. Remove from heat and set aside to cool.
  3. Prepare the Meat Mixture: In a large mixing bowl, combine the beef mince with grated onion, crushed garlic, chopped parsley, chopped mint, breadcrumbs, egg, dried oregano, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
  4. Assemble the Meatloaf: Spread the meat mixture out flat on a clean surface or baking parchment into a rectangular shape. Layer the sautéed capsicum and walnut filling evenly over the meat. Place the feta cheese fingers along one edge. Carefully roll the meat mixture to enclose the filling completely, forming a neat roll. Seal the edges by pressing gently.
  5. Bake the Meatloaf: Place the assembled meatloaf roll into a suitable baking dish. Remove the foil from the potato wedges and arrange them around the meatloaf. Return to the oven and bake uncovered for an additional 45 minutes to 1 hour, or until the meatloaf is cooked through and the potatoes are golden and tender.
  6. Serve: Once cooked, allow the meatloaf to rest for a few minutes before slicing. Serve the slices alongside the lemony roasted potato wedges for a hearty, flavorful meal.

Notes

  • Ensure the potato wedges are cut evenly to cook uniformly.
  • The feta cheese provides saltiness, so season other components lightly initially.
  • Allow the meatloaf to rest before slicing to keep it juicy.
  • You can substitute beef mince with lamb mince for a more robust flavor.
  • Use fresh herbs whenever possible for the best Mediterranean taste.

Find it online: https://recipesbyliza.com/greek-style-meatloaf-with-feta-capsicum-and-walnuts-and-lemon-potatoes-recipe/