GREEK MEAT LOAVES
Flavored with sun-dried tomatoes and Greek olives, this twist on traditional meat loaf will be a hit, especially when served with a Greek salad and crusty bread. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 loaves (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.
Nutrition Facts : Calories 254 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 545mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
GREEK MEATLOAF
Make and share this Greek Meatloaf recipe from Food.com.
Provided by PetsRus
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- In large bowl, mix all ingredients just until well combined but not overmixed.
- In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf.
- Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed.
- Let stand 10 minutes before slicing.
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
WHOLE-GRAIN GREEK MEATLOAF
This Mediterranean-inspired meatloaf uses spices and a toasted onion paste to add tons of flavor. And it's high in fiber, thanks to the bulgur-wheat kernels that have been parboiled, dried and cracked.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.
- Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.
- Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.
- Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.
Nutrition Facts : Calories 410 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 870 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 20 grams, Sugar 4 grams
MINI GREEK-STYLE MEAT LOAVES
Recipe is from Cooking Light Magazine. This meat loaf is made in muffin tins and is great with the feta-yogurt sauce (recipe included). Serve with an arugula & cucumber salad on the side.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Combine first 4 ingredients in a large bowl. Stir in 1 tablespoons mint, 1 tablespoons thyme, 1/4 teaspoons salt, allspice, and next 3 ingredients (through egg). Press meat mixture into 8 muffin cups coated with cooking spray. Bake at 450 degrees for 7 minutes. Turn broiler to high; broil 3 minutes.
- Combine yogurt, feta, 1 tablespoons lemon juice, 1 teaspoons mint, and 1 teaspoons thyme in a mini food processor; pulse 10 times to combine.
- Combine 1 tablespoons oil, 1 tablespoons juice, 1/8 teaspoons salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
- Serve meat loaf with yogurt/feta sauce with arugula/cucumber salad on the side.
GREEK MEATLOAF WITH FETA
Oregano, garlic and feta cheese brings a ho-hum dish to new heights. Serve with Lemon Potatoes and Greek Salad.
Provided by Chef Dee
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir the spices and crushed crackers into the ground beef.
- Stir the eggs into the milk, stir into meat mixture.
- Mix in the feta cheese and press into a 9x13 pan.
- Cover loosely with foil.
- Bake for 30 minutes,at 350, drain.
- Resume baking without foil for 15 minutes or until done.
Nutrition Facts : Calories 370.5, Fat 25.2, SaturatedFat 10.6, Cholesterol 148.8, Sodium 530.9, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 26.6
MINI GREEK MEATLOAVES WITH TZATZIKI SAUCE
Enjoy a hearty Greek dinner with these mini meatloaves made using ground beef and spinach! Serve with classic Tzatziki sauce made using Yoplait® Fat Free plain yogurt.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
- In medium bowl, mix meatloaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.
- Bake 30 to 35 minutes or until meat thermometer inserted in center of one loaf reads 160°F. Let stand in pan 5 minutes.
- Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meatloaves with tzatziki sauce.
Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 135 mg, Fat 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving (2 mini meat loaves and about 1/4 cup sauce each), Sodium 570 mg, Sugar 5 g, TransFat 1/2 g
ITALIAN MEAT LOAVES
We raise hogs, so pork is something I cook with a lot. These miniature meat loaves made with ground pork and Italian herbs are full of flavor. Our children especially like the topping of ketchup and Parmesan cheese. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, bread crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning. Crumble pork over mixture and mix well. Shape into 10 individual loaves. , Place on a rack in a greased large shallow baking pan. Spread ketchup over loaves; sprinkle with remaining cheese and Italian seasoning. , Bake, uncovered, at 350° for 45-55 minutes until a thermometer reads 160°.
Nutrition Facts : Calories 277 calories, Fat 17g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 487mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
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