This week for dinner I made the middle eastern lamb meatloaf from Pod and Three Peas Blog. I have never been a fan of the traditional meatloaf but this looked interesting. It was tasty and moist although perhaps a little too sweet for my taste buds (I would leave the honey out of the loaf next time) but this kids liked this about it! The crunchy topping of pine nuts was great.
I served the meatloaf with pita chips, cucumber and yoghurt, peas and broad beans, and a tomato eggplant salad. The salad recipe is below.
Two nights later we needed to have a leftovers night as there was still half the loaf in the fridge. There was also two large pita breads left so I decided to turn it all into pizza. And it was great! I used the meatloaf diced with pinenuts, eggplant, tomatoes and feta.
Eggplant, Tomato, Lentil and Feta Salad
1 eggplant, cut into small cubes
2 tomatoes, quartered
1/4 C green lentils, cooked according to the packet (mine were left over from this salad)
1/4 block feta, crumbled
red wine vinegar
Roast the tomatoes drizzled with a bit of olive oil at 180C until soft.
Heat a frypan with olive oil over medium high heat. Fry the eggplant, tossing regularly until cooked and brown.
Assemble all the ingredients in a bowl and dress with vinegar and olive oil.