Olive-Lemon Meatloaf

This is easy, fun and delicious. Assemble the following:

About half a kilo of ground pork (or a little over a pound. Or more)
One large egg
A bunch of scallions
Garlic cloves (lots--to taste)
Purple onions (or red)
Olive oil
About 300 grams of Feta cheese (Around 5 ounces)
Grated Parmesan (about the same amount)
Container of cherry tomatoes
One large lemon, washed
Medium-sized jar or can of black olives--and and same of artichokes
Garlic powder, cayenne pepper, the salt of your choice

This is not one of those recipes requiring precision. A little more of this, a little less of that--you're fine. I make this in a big round casserole, but you can use a loaf pan.

Pre-heat the oven to about 190º. Mix the meat and the beaten egg together; add pepper, salt, the feta cheese broken up. Use a fork to break it into bits and mix in the meat. 

Set aside. Heat a little olive oil in a frying pan. Chop and put into the pan the scallions, the garlic, and the red onions. While they're cooking (and you're occasionally stirring) grate the rind of the washed lemon onto a plate or cutting board and add to the onion-garlic mix. Keep stirring. Squeeze the lemon and add the juice to the pan. Keep stirring. Drain, rinse the olives and add. Pour the contents of the pan into the meat mix into the casserole. Sprinkle grated Parmesan over the top. Add the tomatoes. Bake for about an hour; you can kick the heat up at the end if you like the Parmesan crispy ant the tomatoes imploded. Just check to make sure nothing burns; depending on how much meat you use, the meatloaf may be done sooner or later.

Just before the Parmesan and the tomatoes