For the meatloaf mixture
- 2 lb ground beef
- 2 tablespoons fresh chopped mint or 2 teaspoons dried mint
- 2 medium size garlic cloves or 1/4 teaspoon minced garlic
- 1 cup bread crumbs
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt
- 2 cups water
- 1 bell pepper
- 5 ounces feta
For baking
- 6-8 medium size potatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 2 cups water
Time - 1 hour and 50 minutes
- Preparation - 20 minutes
- Baking (350 degrees) - 1 hour and 30 minutes
Preparation
- If using fresh mint, wash and finely chop
- If using fresh garlic, peel and mince
- Combine the ground beef, mint, garlic, bread crumbs, salt, water, and olive oil in a large mixing bowl. Note that depending on the type of breadcrumbs used, the recipe may call for more or less water. Add the water 1/2 cup at a time. After adding the first 1/2 cup, hand mix all of the ingredients together. The mixture should be wet but solid enough that you can mold it.
- Using half of the ground beef mixture form into a flat log shape with your hands
- Cut the feta into thin strips and place in the center of the "log"
- Wash and slice the bell pepper into strips and place on top of the feta
- Mold the second half of the ground beef mixture and lay on top of the other half, connecting both sides so that the bell pepper and feta are sealed in
- Wash, peel, and quarter the potatoes and place around the meatloaf in the pan
- Pour the water and olive oil over the potatoes and sprinkle with the salt and oregano
- Bake in a preheated oven at 350 degrees for 1 hour and 30 minutes
- Note: the liquid shouldn't fully evaporate from the pan while baking. Check midway through. If there is less than 1/4 inch of liquid in the pan, add an extra cup of water