Mint & Feta Mini Meatloaves
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Mini meatloaves made with ground beef, feta cheese, and fresh mint, served with roasted leeks, yellow squash, and green olives.
Ingredients
- 567 g ground beef chuck
- 118 ml crumbled feta cheese
- 118 ml fresh mint finely chopped
- Kosher salt
- 1 large leek sliced
- 3 medium yellow squash chopped
- 237 ml pitted green olives
- 14.8 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 228 mg
- Iron: 2.82 mg
- Magnesium: 59 mg
- Phosphorus: 125 mg
- Potassium: 456 mg
- Zinc: 1.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 567 g ground beef chuck
- 118 ml crumbled feta cheese
- Kosher salt
- 237 ml pitted green olives
- 14.8 ml olive oil
Prepare
- 118 ml fresh mint, finely chopped
- Slice 1 large leek
- Chop 3 medium yellow squash
Let's Cook
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Step 1.
Heat the oven to 450°F.
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Step 2.
In a large bowl, combine 1¼ pounds ground beef chuck, ½ cup crumbled feta cheese, ½ cup finely chopped fresh mint, and ¼ teaspoon kosher salt. Mix gently with your hands until just combined. Divide the mixture into 4 equal portions and shape each into a mini loaf, about 1 inch thick. Place the loaves on a rimmed baking sheet, spacing them evenly.
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Step 3.
In a separate bowl, toss the sliced leek, chopped yellow squash, and 1 cup pitted green olives with 1 tablespoon olive oil and ⅛ teaspoon kosher salt until evenly coated. Arrange the vegetables around the meatloaves on the baking sheet, spreading them in a single layer.
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Step 4.
Roast for 15 to 20 minutes, until the meatloaves are cooked through (an instant-read thermometer inserted into the center registers 165°F) and the vegetables are tender and lightly browned. Remove from the oven and let rest for 2 minutes before serving.