This is a very quick post as I do not have a lot of free time today. Sorry I am not posting step by step photos. I just wanted to remind you that this is the last day for your submissions to the Savory Pies Event and I wish to thank you all for your lovely entries. You still have time until Midnight your time.
Preparation time: 30 minutes
Baking time: 1 hour and 10 minutes
Ingredients:
- 1 ½-2 cups of breadcrumbs
- 1 ripe tomato, grated
- 1/8 cup of milk
- 1/8 cup of white dry wine
- 500 grams of lean beef minced meat
- 1 egg
- salt and pepper
- 1 spoonful of olive oil
- 1 medium onion, grated
- 2 cloves of garlic, minced
- 1 cup of finely chopped parsley
- 1 tsp oregano
- 1 tablespoon dried mint
- 1/2 red bell pepper cut julienne
- 4-5 slices of grilled halloumi
- ½ kilo of blanched spinach
- 2 medium sized boiled carrots, halved lengthwise
- 1 sheet of puff pastry phyllo
Directions:
Preheat oven at 200 degrees Centigrade
Remove the crust of the bread and soak the remaining in the milk and wine. Peel tomato and together with half the onion and 1 garlic clove, pulpify them in the food processor. Add them to the ground meet, as well as the bread, the parsley, oregano, the egg, salt and pepper. Mix them together and spread the minced meat on a cling film.
Wash the spinach and blanche it without water, until it shrinks. Meanwhile, grill the halloumi and set aside. Remove the spinach from the heat and drain any excess water. In a non stick frying pan brush the pan with a spoonful of olive oil and sauté the remaining onion and garlic, add the spinach with a pinch of salt and pepper and mix just for a few seconds. Spread spinach on top of the minced meat then the halloumi, peppers and carrots. Roll the minced meat to form a big sausage, wrapping it with the cling film. Place it in the refrigerator for an hour.
Spread the puff pastry and place the minced meat on top. Wrap the minced meat with the phyllo and carve the slices with a sharp knife but do not cut through. Then wrap the pastry with parchment paper.
Bake for 10 minutes and then reduce heat at 175 degrees C and bake for an hour.
Allow it to cool for 10-15 before cutting into slices.
This is my submission to the Click Event, Crusts, hosted by Bee and Jai of Jugalbandi.
Tags: Ground meat, My recipes
September 30th, 2008 at 6:15 pm
Yum! This looks great, Ivy! I’ve only had grilled halloumi a few times, but I love it.
+Jessie
a.k.a. The Hungry Mouse
September 30th, 2008 at 7:39 pm
Hola Beauty! Can you believe I never cooked meatloaf? It’s not that popular here. You will have to send me an invitation to try yours ;D. He, he I bet it tasted as good as it looks
Good luck with the event!
October 1st, 2008 at 2:32 am
A great idea to stuff the meatloaf with halloumi Ivy. Nice touch.
October 1st, 2008 at 4:16 am
This is such a great twist on meatloaf, Ivy. I am not the world’s biggest meatloaf fan but I would love this for sure.
October 1st, 2008 at 4:22 am
Wow! This is certainly meatloaf as I’ve never had it, Ivy! Thank you for the tip about Jugalbandi but I just missed the deadline
I can’t wait for the round-up *rubbing hands in glee* 
October 1st, 2008 at 4:47 am
I am left spoeechless sis. This dish is trul droolworthy. There is not other way to describe it:D
October 2nd, 2008 at 6:42 am
What a great looking meatloaf - I reckon even the fussiest meatloaf detractor would want to try this. That halloumi poking out is very inviting.
November 4th, 2008 at 1:28 pm
I recently had meatloaf and was thinking about doing something different. Unfortunately I didn’t think about stuffing with halloumi. I can imagine that this is a very tasty variant of meatloaf and I will try it next time. Thank you for giving such an inspiration.
November 4th, 2008 at 2:15 pm
Hi Piedro. Thanks for visiting. I saw in your site that you are dealing with halloumi. I have a lot of recipes with halloumi so if you like any of them you can place a link to my recipes if you like.
November 4th, 2008 at 3:24 pm
Yes, I made a site about halloumi as it is my favorite cheese since I moved to Cyprus. I already added a link to the meatloaf recipe and I will check out the others as well.
November 4th, 2008 at 3:33 pm
You have a great site. So in which part of Cyprus are you living in? I guess from your name that you must be Spanish, is that right?
I can help you choose:
http://kopiaste.org/2008/11/cheese-saganaki/
http://kopiaste.org/2008/08/po.....ne-leaves/
http://kopiaste.org/2008/04/sa.....-halloumi/
http://kopiaste.org/2008/02/halloumi-for-my-mum/