Mediterranean Meat Loaf

Mediterranean Meat Loaf

Throw together a meat sandwich and some leftovers from your aperitif and you're done. A tasty dish to enjoy with your supper or even brunch.

Mediterranean meat loaf in the oven

Do you sometimes have leftovers from aperitifs? Like those last olives, sun-dried tomatoes or some olive tapenade? It sometimes happens to us too. Instead of throwing those goodies away, you can recover them in a smart way. I like to use it in a meat sandwich. This time I made it easy for myself and just cooked it in the oven, along with a bunch of greens.

What do you need?

- 1 kg of mixed minced meat (I prefer to use pork/calf)
- 1 egg
- some breadcrumbs or breadcrumbs
- a few slices of smoked bacon (without rind)
- 1 clove of garlic

For the veggies, I still had this:

- bowl of mushrooms
- handful of sundried (cherry) tomatoes
- courgette
- peppers
- clove of garlic
(you can add other vegetables yourself such as onion, aubergine, cherry tomatoes,...)

What do you need from our shop?

- some green olives
- some black olives
- 2 generous tablespoons of bruschetta seasoning from Le Comptoir Africain x Flavor Shop
- black sarawak pepper
- himalayan salt with southern herbs from Le Comptoir Africain x Flavor Shop
- good splash of olive oil

> Flavor products

How to make this tasty meat roll?

1. Put the minced meat in a large mixing bowl and add the olives (unpit first if necessary!), tomatoes, bruschetta herbs, shredded clove of garlic, pepper and himalayan salt with southern herbs to taste. Mix coarsely for a moment.

2. Now add the egg and mix well. The mince will now be quite wet, now add breadcrumbs bit by bit until you get a drier consistency.

3. Form a sandwich from the mince and now place the bacon strips around it. Set aside in the fridge for a while to stiffen.

4. Meanwhile, wash and clean the greens. Cut them into chunks (not too small, otherwise they will burn quickly in the oven). Mix the vegetables together and add a generous splash of olive oil. Season with a shredded clove of garlic and the himalayan salt with southern herbs and the black pepper. Mix well so that the oil sits nicely over all the vegetables.

5. Put the vegetables in an oven dish and now place the meatloaf on top. Pour some olive oil over this too and make sure you spread it out nicely with a brush or a piece of kitchen paper. Bake in the oven for 45 to 60 minutes at 180°C. Beware, the baking time depends on the thickness of the meatloaf! Check regularly.

6. After just under an hour, your provencal meat roll is ready! Let the meat rest for a while. Cut into slices and serve with the vegetables. You can also serve with pasta, rice, potatoes or natural couscous.


Are you happy with the result? Inspire others by sharing a photo on Facebook or Instagram with the hashtag #BirgersKitchen. Looking forward to it!

- Birger -
Birger's Kitchen


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