Greek Meatloaf and Cucumber Salad with Yogurt

Summary

Ingredients

• 100 ml rice
• 150 ml water
• 0.5 teaspoon ½ salt, coarse
• 250 g minced pork
• 250 g minced lamb or beef
• 1 egg (s)
• 100 ml milk
• 1 teaspoon salt, coarse
• Pepper, freshly ground

For the filling:

• 2 tablespoon parsley, freshly chopped
• 0.5 clove ½ (s) garlic, pressed through
• 1 small onion (s), finely chopped
• 100 g feta cheese
• 20 g butter

For the salad:

• 400 ml yogurt
• 0.5 clove ½ (s) garlic, pressed through
• 0.5 teaspoon ½ salt, coarse
• Pepper, freshly ground
• 1 cucumber (s), peeled, pitted, cut into small cubes

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Instructions

1. Cook rice in boiling salted water over low heat for 12 minutes. Then take the pot off the stove and let it stand for another 12 minutes.
2. Mix the mince, egg, milk, salt and pepper. Add the cooked, cooled rice.
3. For the filling, mix the parsley, garlic and onions, crumble in the feta cheese. Grease a baking dish and alternately layer the minced meat mixture with the filling to make a small loaf. Begin and end with the hoe mixture. Bake in a preheated oven at 200 ° C for 60 minutes.
4. For the cucumber salad, season the yogurt with garlic, salt and pepper. Add the cucumber cubes and mix everything thoroughly.