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  1. Home
  2. meatloaf recipe

Karen Martini's pork and beef meatloaf 
with haloumi

Double the meats and added nuts, this meatloaf goes great with the spring salad.
  • 21 Sep 2015
Karen Martini's pork and beef meatloaf 
with haloumi
Cook: 85 Minutes - easy - Serves 6 - pregnancy-safe
Proudly supported by

Double the meats and added nuts, this meatloaf goes great with the spring salad.

Ingredients

Cooking oil spray, to grease

2 tbsp extra virgin olive oil

1 brown onion, finely chopped

6 cloves garlic, finely chopped

2 tsp ground cinnamon

2 tsp dried chilli flakes

Sea-salt flakes and freshly ground black pepper, to season

400 g pork mince

400 g beef mince

2 eggs

1½ cups fresh breadcrumbs

¼ cup oregano leaves, roughly chopped

250 g haloumi, finely diced

100 g pistachios

2 tbsp pomegranate molasses

Method

  1. Preheat oven to 180°C. Grease 
a 12 x 22cm loaf tin with cooking 
oil spray. Heat oil in a large frying pan over a medium heat and cook onion and garlic for 2 minutes. Stir in cinnamon and chilli, then season 
with salt and pepper. Remove from heat and set aside for 10 minutes.
  2. Put cooled onion mixture, minces, eggs and breadcrumbs in the large bowl of a food processor and process until well combined. Transfer to 
a large bowl and stir in oregano, haloumi and ½ of the pistachios.
  3. Spoon mixture into prepared tin and flatten with the back of a spoon. Cover tin completely with baking paper, followed by foil, then bake for 
45 minutes or until cooked through.
  4. Preheat oven grill to high. Remove paper and foil from tin and put meatloaf on an oven tray. Put remaining pistachios on top, then pour over pomegranate molasses. Grill for 5 minutes or until top 
is glazed, keeping a close eye 
so pistachios do not burn.
  5. Remove from grill and 
rest briefly before slicing. 
Serve hot or cold.
  • meatloaf recipe
  • beef
  • haloumi recipe

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