|
|
|
|
before roasting
|
after roasting
|
|
There's so much flavor in these little mini-meatloaves! No fat or filler is added to them, so they're actually lower in calories, carbs and fat. * Gluten free too *
FETA HERB mini MEATLOAF w/ Roasted OLIVES & VEGGIES
1 to 1-1/2 lbs. ground lamb or extra-lean ground beef
1/2 cup crumbled feta cheese ……………………..1/2 tsp. Kosher salt
2 tsp. fresh chopped rosemary…………………….2 tsp. chopped fresh oregano
(NOTE: If you’re using dried herbs, only use 1 tsp. of each)
1/2 tsp. garlic powder………………………………...1/2 tsp. black pepper
***
2-3 small yellow crookneck squash……………….1-2 small zucchini
1/2 to 1 cup pitted whole green olives…………….1 med-large potato, cubed
2-3 TB extra-virgin olive oil………………………….1 tsp. Kosher salt
1 tsp. dried oregano leaves
***
Preheat oven to 450. Line a rimmed baking sheet with foil. DON'T spray with any cooking spray or oil ~ there's enough liquid in the veggies as they roast. Nothing will stick to foil when it's done.
Combine ground meat with the feta cheese, herbs, salt, pepper and garlic powder. Form 4 small mini-loaves (or 3, if using 1 lb. meat) and put on the baking sheet.
Cut the yellow squash and zucchini into half, length-wise, then cut into about 1” slices. Put the squash, zucchini, potato and olives into a large plastic bag. In a small bowl, whisk together the olive oil with the salt and oregano ~ and pour it over the veggies in the plastic bag. Holding the bag closed with your hand, shake it well until all the veggies are coated with the olive oil mixture. (You may have to do that in several batches) ~ or just put the veggies into a bowl with the herbs & oil and mix them together really well. Spread the veggies around the mini-loaves on the baking sheet.
Roast for 15-20 minutes, or until the meat loaves are cooked. Serves about 2-4.
Since there’s no filler/crumbs in the meat loaves, they won’t be too large and will cook quickly in the oven. You have lots of veggies to fill you up though!
FETA HERB mini MEATLOAF w/ Roasted OLIVES & VEGGIES
1 to 1-1/2 lbs. ground lamb or extra-lean ground beef
1/2 cup crumbled feta cheese ……………………..1/2 tsp. Kosher salt
2 tsp. fresh chopped rosemary…………………….2 tsp. chopped fresh oregano
(NOTE: If you’re using dried herbs, only use 1 tsp. of each)
1/2 tsp. garlic powder………………………………...1/2 tsp. black pepper
***
2-3 small yellow crookneck squash……………….1-2 small zucchini
1/2 to 1 cup pitted whole green olives…………….1 med-large potato, cubed
2-3 TB extra-virgin olive oil………………………….1 tsp. Kosher salt
1 tsp. dried oregano leaves
***
Preheat oven to 450. Line a rimmed baking sheet with foil. DON'T spray with any cooking spray or oil ~ there's enough liquid in the veggies as they roast. Nothing will stick to foil when it's done.
Combine ground meat with the feta cheese, herbs, salt, pepper and garlic powder. Form 4 small mini-loaves (or 3, if using 1 lb. meat) and put on the baking sheet.
Cut the yellow squash and zucchini into half, length-wise, then cut into about 1” slices. Put the squash, zucchini, potato and olives into a large plastic bag. In a small bowl, whisk together the olive oil with the salt and oregano ~ and pour it over the veggies in the plastic bag. Holding the bag closed with your hand, shake it well until all the veggies are coated with the olive oil mixture. (You may have to do that in several batches) ~ or just put the veggies into a bowl with the herbs & oil and mix them together really well. Spread the veggies around the mini-loaves on the baking sheet.
Roast for 15-20 minutes, or until the meat loaves are cooked. Serves about 2-4.
Since there’s no filler/crumbs in the meat loaves, they won’t be too large and will cook quickly in the oven. You have lots of veggies to fill you up though!
RSS Feed
