Greek meatloaf

Greek meatloaf stuffed with boiled eggs and lemon potatoes.

Ingredients

• 5-6 potatoes cut into quarters
• 1/4 cup olive oil
• juice of 3 lemons
• lemon zest
• 1 tsp oregano
• 1/4 cup of water
• Salt and pepper to taste
• Meatloaf
• 1 finely chopped onion
• 2 cloves of garlic
• 800g beef mince
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp dried oregano
• Salt and pepper to taste
• 3-4 hard boiled eggs

Directions

1. Begin by pre cooking the potatoes in the oven. Add all of the potato ingredients into the tray, cover tightly with aluminium foil and bake at 180C for 30 minutes.
2. Prepare the meat. Add all the ingredients for the meat onto a bowl and use your hands to combine well. Portion the meat into halves and on a clean board roll out a log and flatten out the centre slightly so you can place the eggs.
3. Roll then flatten out the other half of the meat placing it on top and creating a seal with the bottom half.
4. Once the potatoes have softened, remove the tray from the oven and carefully rearrange them to be able to fit in the meatloaf. Once sealed give the meat a small drizzle of olive oil and return to the oven uncovered for approximately 20-25 minutes.
5. Pre cook the potatoes first because they take longer than the meat. You can cook the entire meal in one go (meat and potatoes together) though it made result to a dry meatloaf.