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Mediterranean Meatloaf

Serves 6

mediterranean meatloaf.PNG


small amount of organic butter to grease loaf tin

750g extra lean minced beef

250g tinned chopped tomatoes

1 large white onion, diced small

1 handful fresh parsley, chopped finely

2 tsps dried oregano

2 large eggs, beaten

3 cloves garlic, chopped finely

1 tsp chilli flakes

1/2 tsp organic sea salt

1 tbsp olive oil plus a drizzle extra

Salt and pepper to season


  • Preheat oven to 150˚C.

  • Grease a loaf tin with butter.

  • In a large bowl, mash up the mince, using a masher or your hands. Add all the other ingredients and mix until thoroughly combined.

  • Cook in the oven for 1 hour.

  • Drain away any excess juice, then allow to rest for 5-10 minutes before slicing.

  • The meatloaf can be stored in the fridge for up to 4 days.

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