Sun-dried Tomato and Feta Meatloaf

This is a twist on an old favorite. Hylton is not a fan of sun-dried tomatoes so I chopped them very small (smaller than a raisin) and hid them in the meatloaf. The taste of the tomatoes adds flavor but it is not overwhelming. After he tasted it, he said it was the best meatloaf I have ever made! So don’t be weary if you aren’t a fan of Sun-dried tomatoes- give it a try!! 
1 lb Ground Sirloin
1/3 lb Ground Pork
1 Small Onion Finely Chopped
3 Tablespoons finely chopped Sun-dried Tomatoes
3/4 Cup Whole Wheat Breadcrumbs (regular are fine to use)
3/4 Cup Crumbled Feta Cheese
2 Eggs
3 Tablespoons Ketchup
2 Tablespoons Balsamic Vinegar
Salt & Pepper

Preheat the oven to 350.
Combine the ground meats in a medium bowl. Add salt and pepper to taste.
Sautee the onions in butter until they are golden brown- let cool slightly.

Add the breadcrumbs, egg, ketchup and balsamic vinegar, then onions and sun-dried tomatoes and mix well ( I always use my hands as nothing else works as well)
Then add feta and distribute evenly. 
**If you think it looks too wet then add more breadcrumbs.
 If it looks too dry then add more vinegar and ketchup. **
Transfer to a loaf pan. Take 4 pieces of softened butter, about the size of a small grape and stick them into the meatloaf, evenly spaced.
Cook for one hour.


For a side dish I made Brown rice with Feta and Parmesan which accompanied the taste of the meatloaf very well. For the rice you will need:
1 cup (dry) Short Grain Brown Rice
2 Cups Chicken Broth
3/4 Cup Crumbled Feta
1/2 Cup Parmesan 
3 Tablespoons Butter
Bring the rice, broth and 1 Tablespoon of butter to a boil. Cover and reduce to simmer for 55 min.
When rice is tender add the rest of the butter and 2 cheeses. Don’t add salt until after you have tasted it as they are salty cheeses.
You can add more or less cheese to your liking. 

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