Feta and Sun-Dried Tomato Meatloaf

Updated at: Thu, 17 Aug 2023 02:49:18 GMT

Step 1

Preheat oven to 425ºF with a rack in the upper third. Finely chop sun-dried tomatoes. Scrub and trim ends from carrots, halve lengthwise, then cut into 2-inch pieces. Finely chop 2 teaspoons garlic. Quarter onion, then finely chop ½ cup, leaving remaining wedges whole.

Step 2

On a rimmed baking sheet, toss carrots with 1½ tablespoons oil; season with salt and pepper. Roast on upper oven rack, about 5 minutes

Step 3

While carrots roast, crumble all of the feta into a large bowl. Add beef, sun-dried tomatoes, panko, chopped garlic and onions, 2 large eggs, 1 teaspoon of salt, and a few grinds of pepper. Gently knead to combine. Divide into 4 equal-sized ovals.

Step 4

Separate layers of onion wedges and add to baking sheet with partially roasted carrots, using tongs or a spoon to carefully toss and combine. Push veggies to edges of baking sheet, then place meatloaves in center. Roast on upper oven rack until a thermometer inserted into meatloaves reaches 165ºF internally, and veggies are tender and browned in spots, 20–22 minutes.

Step 5

While meatloaves roast, in a small bowl, whisk to combine ¼ cup each of vinegar and oil and 2 tablespoons water; season to taste with salt and pepper. Pour dressing over roasted veggies on baking sheet, tossing to coat. Spoon some of the pan sauce from baking sheet over meatloaves. Serve meatloaves with roasted carrots and onions alongside. Enjoy!

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