Sheet Pan Beef & Feta Meatloaves

Name: Sheet Pan Beef & Feta Meatloaves with Tomato Salad, Hummus Sauce & Potato Wedges
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 12 oz Potato; 4 tbsp Hummus; 10 oz Ground Beef; 1 1/2 oz Greek Vinaigrette; 1 Cucumber; 1 Tomato; 1/4 cup Breadcrumbs; 1 tbsp Turkish Spice Blend; 1 tsp Garlic Powder; 1 tbsp Olive Oil, tbsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp; 3 tsp Salt, tsp

with Tomato Salad, Hummus Sauce & Potato Wedges

By Recipe0 System

Don’t let the name fool you: These meatloaves are anything but the boring ones you grew up with (sorry not sorry all grandparents!). We infused tonight’s staple ground beef with a spicy, savory Turkish spice blend, then covered the baked loaves with a garlicky, creamy hummus sauce that’s simply irresistible. Add to that, sides of crisp roasted tater wedges and a classic cuke, tomato, and feta salad—Opa!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Feta Cheese
12 oz Potato
4 tbsp Hummus
10 oz Ground Beef
1 1/2 oz Greek Vinaigrette
1 Cucumber
1 Tomato
1/4 cup Breadcrumbs
1 tbsp Turkish Spice Blend
1 tsp Garlic Powder
1 tbsp Olive Oil, tbsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp
3 tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.

Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Dice tomato into ½-inch pieces. Quarter cucumber lengthwise; slice crosswise into ½-inch pieces.
2

Toss potatoes on one side of a baking sheet with a drizzle of oil, 1 tsp Turkish Spice Blend (2 tsp for 4 servings), salt, and pepper. (For 4, spread out across entire baking sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then).
3

In a large bowl, gently combine beef*, panko, garlic powder, half the feta, remaining Turkish Spice Blend, 1 TBSP vinaigrette (2 TBSP for 4 servings), salt (we used ¾ tsp; 1½ tsp for 4), and pepper. (You’ll use the rest of the feta and vinaigrette later.) Form into two 1-inch-tall loaves (four loaves for 4).
4

Remove baking sheet from oven; carefully place meatloaves on opposite side of sheet from potatoes.

Return to top rack and roast until potatoes are crispy and meatloaves are cooked through, 15-18 minutes. (For 4 servings, leave potatoes roasting; place meatloaves on a second baking sheet and roast on middle rack.)
5

In a small bowl, combine hummus and 1 TBSP olive oil (2 TBSP for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a medium bowl, combine tomato, cucumber, and remaining feta; add remaining vinaigrette and toss until evenly coated. Season with salt and pepper if desired.
6

Divide meatloaves, potato wedges, and salad between plates. Drizzle half the hummus sauce over meatloaves; serve remaining sauce on the side for dipping.

Ground Beef is fully cooked when internal temperature reaches 160°.

From the same drawer

Related Recipes

Shawarma-Spiced Chickpea Couscous Bowls

medium

Buttery Barramundi

medium

Cranberry, Chicken & Kale Salad

medium

Turkish-Spiced Chicken in Apricot Sauce

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.