Mediterranean-Style Beef Meatloaf with Tomato-Olive Glaze, Rosemary Potatoes, and Sautéed Zucchini

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the ground beef, 1 tablespoon tomato paste, chopped kalamata olives, minced garlic, chopped rosemary, egg, breadcrumbs, and a pinch of salt and pepper. Mix until just combined.

3. 3

   Shape the beef mixture into a loaf and place it on the prepared baking tray.

4. 4

   In a small bowl, mix the remaining 1 tablespoon tomato paste with a splash of water to loosen. Brush this glaze over the top of the meatloaf.

5. 5

   Bake the meatloaf in the oven for 30-35 minutes, or until cooked through and the top is slightly caramelized.

6. 6

   While the meatloaf bakes, cut the potatoes into bite-sized pieces. Toss them with olive oil, chopped rosemary, salt, and pepper. Spread on a separate baking tray and roast in the oven for 25-30 minutes, turning halfway, until golden and crispy.

7. 7

   Slice the zucchini into half-moons. Heat a non-stick skillet over medium heat, add a drizzle of olive oil if desired, and sauté the zucchini for 5-7 minutes until tender and lightly golden. Season with salt and pepper.

8. 8

   Once everything is cooked, let the meatloaf rest for 5 minutes before slicing.

9. 9

   Serve slices of meatloaf with rosemary potatoes and sautéed zucchini. Garnish with chopped parsley before serving.