Tomato, Basil and Feta Meatloaf made with lean ground beef, vegetables and crumbled Feta cheese makes a super flavorful weeknight meal.
Cooking in this house is all about seeing what I happen to have laying around at that particular moment; then using up the odds and ends so there isn’t much waste. Such is the case with this recipe for Tomato, Basil and Feta Meatloaf.
My husband and I love meatloaf and I try to make different variations so that we have variety. The girls, well they’re not huge fans. Though if I turn it into meatballs they dig right in!
How do you make Tomato, Basil and Feta Meatloaf?
For this recipe you’ll need lean ground beef, mushrooms, tomatoes, basil, garlic, Feta cheese, panko breadcrumbs, an egg, salt and pepper. I know many of you like to use the “meatloaf mix” made with beef, pork and veal and you’re welcome to do so.
However, I don’t like veal so many of my meatloaf recipes will use just one kind of ground meat or poultry. Start by mixing all of the ingredients together in a bowl.
Next, form the meat into a rectangular shape and place in an oven safe dish. Bake at 375 degrees F for 45-50 minutes or until the meat has reached a minimum internal temperature of 160 degrees F. Remove from oven and cut into six slices and serve with your favorite mashed potatoes and vegetable.
That’s it. This Tomato, Basil and Feta Meatloaf was super moist and the cheese gave it a really nice flavor. ~Enjoy!
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- Preheat oven to 375 degrees F.
- Start by mixing all of the ingredients together in a bowl.
- Next, form the meat into a rectangular shape and place in an oven safe dish. Bake for 45-50 minutes or until the meat has reached a minimum internal temperature of 160 degrees F.
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