Greek Olive and Feta Mini Meatloaves with Lemon Orzo Salad
Ingredienser
- 1 pound ground turkey
- 1/2 cup panko breadcrumbs
- 1 large egg
- 4 ounces crumbled feta cheese, divided
- 1/3 cup chopped Kalamata olives, divided
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 1 cup orzo pasta
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt and black pepper
fremgangsmåte
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ground turkey, panko breadcrumbs, egg, half the feta, half the olives, oregano, minced garlic, and a pinch of salt and pepper.
- Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Bake for 25 minutes until the internal temperature reaches 165 degrees.
- While the meatloaves bake, cook the orzo in a large pot of salted boiling water according to package directions. Drain and rinse under cool water.
- In a large bowl, toss the cooked orzo with lemon zest, lemon juice, olive oil, cucumber, cherry tomatoes, parsley, and the remaining feta and olives. Season with salt and pepper to taste.
- Serve each meatloaf alongside a portion of the lemon orzo salad.
merknader
Use ground turkey with a little fat for the best texture in the loaves. If you want to make the salad ahead, mix it without the tomatoes and add them right before serving so they stay firm. Leftovers reheat well in the microwave with a splash of water to loosen the orzo.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Large Pot
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Large Pot