Mediterranean Meat Loaf; the update

The lower cabinets are finished!

Once mon mari got started on the cabinet doors, and set up his ‘assembly line’ things went pretty quickly – relatively speaking.

He finished the doors and drawer fronts for the rest of the lower cabinets.

This was last June:

Cabinet_low_sink

And this is today:

 

Cabinet_low_shelf

There is a difference in some of the doors – they’ll all mellow into the same tones over time and sunlight.

Kitchen_long

Today he was installing the under-cabinet lighting – at last, she says under her breath…. I try not to nag…

And there are still 6 doors that need to be made for the upper cabinets, but we’re getting very close to having a finished kitchen.  Then I can do a final cleaning and organizing.

I’ve been on a bit of a meat loaf kick lately, as well as playing with lots of Mediterranean flavors.  I’m convinced, that, much like a risotto or a pasta, one can mold a meat loaf to be whatever you’d like.

Mediterranean Meat Loaf

Mediterranean Meat Loaf with Pimiento Sauce

16oz (500 gr) ground beef (mince) or beef and sausage mixed or turkey
1/2 cup dry-cured Greek olives, chopped

1/4 cup capers, chopped

1/2 onion, chopped

3oz feta, cut into cubes

1 egg

3 tbs dry bread crumbs

1/4 cup red wine

1 tbs Dijon-style mustard

1 tsp dried oregano

1 tsp dried marjoram

In a large bowl lightly beat
egg. Add all ingredients except beef and mix well.   Add meat and mix –
it’s best to use your hand, kneading it like bread dough. Put into a
baking pan large enough to hold it easily, with room all around, and
shape into a loaf. Cover and bake at 400F (200C) for 45 minutes. Remove
and spoon a bit of sauce over the top. Bake, uncovered, 15 minutes
longer or until done. Remove, let rest 5 – 10 minutes.

Med_meat_loaf_cold

Sauce

8oz pimiento, drained
1/2 onion
2 cloves garlic
8oz tomato
sauce

2 tbs Balsamic
vinegar

 

Put all ingredients into a blender and purée.  Put into a saucepan, bring to a boil, cover and simmer for 15 minutes.

17 thoughts on “Mediterranean Meat Loaf; the update”

  1. Your kitchen is looking great! Love the wood on the cabinets! Meatloaf is one of my absolute favorites and yours looks delicious! I must try it with the capers and feta cheese! Bet it makes a great sandwich left over!

  2. Umm meat loaf … it’s been too long since I made one, must put that on the menu this week.
    Katie, I am in love with your kitchen! My next kitchen is going to have more open shelving above than it does now, I really enjoy being about to see … and so there’s a dusting of flour on everything, it’ll be a baking kitching.
    I’m a little confused about the ‘final cleaning’ comment … when is a kitchen ever finally cleaned.

  3. So so jealous with the kitchen! Looks great.
    And that meat loaf can satisfy any men’s hearts! (Provided he’s not vegetarian, of course! :P). I’m saving the recipe!

  4. The meatloaf looks so delicious. Do people have meatloaf for breakfast? cos it is breakfast time here and you are making me so hungry.
    Lovely cosy kitchen 😀

  5. Those cabinets look awesome! Way classier than the curtains.
    Meatloaf is a such a great comfort food…and so versatile. You can stuff anything in it and it will taste good! Love the Mediterranean infusion here.

  6. What a beautiful room. I want your tile floors! Beautiful work.
    Great variation on the classic meatloaf. I’ve never been a fan of the traditional American meatloaf, so I love it when people come up with fun improvements to it.

  7. Katie, The kitchen looks great. I am beginning to love the process of remodeling. Every new accomplishment is something to be savored. By the way the book arrived and I am enjoying it. My thanks again.

  8. Pam, sometimes I make meat loaf just for the sandwiches….
    Tanna, always the dust…. I should have said the final organizing – before I start rearranging LOL
    Kalyn, oh so very happy ;-))
    Anh, mine loves it – could eat it eveery day…
    Tigerfish, I have it for breakfast…. go ahead …. and Thanks!
    Ina, thanks, it’s getting there. It will be finished soon – I hope!
    Val, everytime I go to get the barbecue the weather turns cool….
    Thanks, Carla, it’s been quite a project.
    Tasteofbeirut, I liked the way the feta kept it’s shape – much better than other cheeses.
    Joanne, you didn’t like my curtains?!?!? Sheesh! LOL
    Rachael, my meat loaves are never traditional…
    ADO, thank…
    Penny, thanks – and glad to hear it made it.

  9. Oh no – another great recipe using minced beef. I think I may have to kidnap a cow soon! Can’t wait to try this. BTW, when you say “dry cured” Greek olives. Can I just take some out of the jar of brine – and leave them overnight – or will that be the same? Will see if I can find them at my little Med supermarket I go to – and look for them incase they do carry them.

  10. I know I was here. I remember reading the post, loving the kitchen, the recipe. I meant to leave a comment, honestly. I’m so easily derailed these days…
    I love how your kitchen is looking. Bright and light and lovely with tons of drawers. Don’t you just love drawers?

  11. FatCatAnna, they don’t have to be dry – it’s just the only decent olive I can get here. The dry-cured don’t come in brine and are kind of wrinkly…. and really flavorful, unlike most black olives I find here.
    Christine, Don’t you hate it when that happens? I do it all the time…. – get derailed, I mean…..

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