Mediterranean meatloaf

A tomato-topped beef meatloaf with herbs, olives and feta, served in slices with vegetables.

Before you start

Serves 4–6. Contains wheat, egg and milk. Ground turkey may be substituted but must reach 165°F/74°C.

Ingredients

• 500 g ground beef
• 1 egg
• 60 g breadcrumbs
• 1 small onion, finely diced
• 1 garlic clove, minced
• 60 g crumbled feta
• 40 g chopped pitted olives
• 1 teaspoon dried oregano
• 150 g passata
• Black pepper

Method

1. Heat the oven to 180°C/350°F. Line a rimmed baking tray.
2. Mix beef, egg, breadcrumbs, onion, garlic, feta, olives, oregano and pepper gently until combined. Shape into a loaf about 8 cm/3 inches high.
3. Spread passata over the top. Bake for roughly 45–60 minutes, checking the centre reaches 160°F/71°C with a food thermometer. Do not judge safety by colour.
4. Rest for 10 minutes before slicing. Serve with potatoes and a green vegetable. Refrigerate leftovers promptly.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance