Greek-style mini meatloaves

SERVES 4-6 PREP & COOK TIME 35 MINUTES

750g minced lamb

1 medium (150g) red onion, chopped finely ¼ cup finely chopped fresh oregano leaves 1 tablespoon finely grated lemon rind 2 cloves garlic, crushed

½ cup (50g) dried breadcrumbs

1 egg, beaten lightly

3 medium (225g) ripe Roma tomatoes

120g fetta, coarsely crumbled

1⁄3 cup (60g) pitted kalamata olives, halved ¼ cup (60ml) extra virgin olive oil

750g baby new potatoes, halved

1 Preheat the oven to 220°C (200°C fan-forced). Liberally grease a 6-hole (¾-cup/180ml) non stick Texas muffin pan.

2 Combine mince, onion, oregano, lemon, garlic, breadcrumbs and egg in a large bowl; season well with sea salt flakes and freshly ground black pepper. Press half the mixture into the greased pan holes.

3 Cut the tomatoes into 18 slices. Choose six large tomato slices; place on top of the mince with half the fetta and olives. Top with remaining mince; press mixture down. Top meatloaves with remaining slices of tomato, fetta and olives. Drizzle with 2 teaspoons of the oil.

4 Toss potato and remaining oil in a small roasting pan; season well with sea salt flakes.

5 Transfer potato and meatloaves to oven; bake, at the same time, for 25 minutes, or until meatloaves are cooked through. Remove meatloaves from oven. Cook potatoes for a further 5 minutes or until golden.

6 Run a small knife around the edge of each meatloaf, transfer to plates. Serve with the potatoes and accompany with a green salad if you like.

Meatloaves cooked or uncooked suitable to freeze.