Greek Meatloaf

Greek Meatloaf

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Not so long ago, I posted a Meatloaf Sandwich that stemmed from this Meatloaf recipe. Well this update on that recipe has been hanging out in my computer since last summer. I don’t know why I haven’t posted it sooner- because it was certainly delicious!

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I think that I just sort of choose my posts in the moment- like does today feel like a chicken soup or a chocolate cookie kind of day? Well I can certainly say that this is meatloaf weather we are having right now (like it’s cold and gray and depressing) and therefore I want hearty dishes like this. Preferably with a heaping side of mashed potatoes and a bottle of red wine. I think I am having serotonin issues.

Greek Meatloaf

So here is Greek Meatloaf. It tastes and looks more exciting than it sounds. It’s filled with oregano, parsley and mint and is studded with garlic, onions and feta cheese. I love it served with aforementioned mashed potatoes, or maybe these greek potatoes. Gah!! I’m drooling just thinking about it. If it is a meatloaf kind of night in your house, try this twist!

Preheat oven to 400 degrees. Place all of the ground meat in a bowl, and mix in the onions, garlic, oregano and breadcrumbs. Add the eggs, ketchup, mint, parsley, salt and pepper and vinegar. Gently mix together with your hands. When it is well combined gently fold in the feta cheese and then place in a loaf pan.
Greek Meatloaf

In a small bowl mix together the ketchup, mustard, cayenne, cinnamon, smoked paprika, brown sugar and vinegar and mix until smooth.
Greek Meatloaf

5) Brush the mixture onto the top of the loaf, and place in the oven. (You may want to place a sheet pan underneath the loaf to catch drippings).
6) Bake until the center of the loaf reaches about 160 degrees, about 45 minutes, and then remove from the oven. If the top of the loaf gets too dark, then cover it with foil and continue to bake.
7) Let the loaf rest for 10 minutes before slicing.

 

Recipe: Greek Meatloaf

Ingredients

  • 2 pounds ground beef
  • 2 cloves garlic, minced
  • ½ large red onion, minced
  • 2 tablespoons dried greek oregano
  • ¾ cup dry breadcrumbs
  • 2 eggs
  • ¼ cup ketchup
  • 2 tablespoons fresh mint, minced
  • 2 tablespoons parsley, minced
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon red wine vinegar
  • ½ cup feta cheese
  • glaze
  • ¼ cup ketchup
  • 2 tablespoon grainy mustard
  • 1/4 teaspoon cayenne
  • ¼ teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon red wine vinegar

Instructions

  1. 1) Preheat oven to 400 degrees.
  2. 2) Place all of the ground meat in a bowl, and mix in the onions, garlic, oregano and breadcrumbs.
  3. 3) Add the eggs, ketchup, mint, parsley, salt and pepper and vinegar. Gently mix together with your hands. When it is well combined gently fold in the feta cheese and then place in a loaf pan.
  4. 4) In a small bowl mix together the ketchup, mustard, cayenne, cinnamon, smoked paprika, brown sugar and vinegar and mix until smooth.
  5. 5) Brush the mixture onto the top of the loaf, and place in the oven. (You may want to place a sheet pan underneath the loaf to catch drippings).
  6. 6) Bake until the center of the loaf reaches about 160 degrees, about 45 minutes, and then remove from the oven. If the top of the loaf gets too dark, then cover it with foil and continue to bake.
  7. 7) Let the loaf rest for 10 minutes before slicing.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Leave a Reply

20 Comments

  1. Vicki B says:

    My brother has been craving meatloaf but is loathe to mix one up for himself. This would be a nice surprise along with his favorite green beans from the Greek food festival. I forget what they’re called.

    • Oh! The stewed green beans with the tomato and Garlic!? My mother in law got all of our kids eating vegetables on this particular green beans as babies!

  2. Nancy Vraniak says:

    Good Lord Aunt Kate! This looks so good! Where I live it’s -10 this morning and I’d like to crawl into the pan with this meatloaf and cover up with a warm blanket of your mashed potatoes. Or maybe I’ll just cook this for dinner. Anyway, my sister is the queen of all meatloaf and I will pass this recipe on to her. Stay warm, Heather!

  3. I’m on a diet but this is totally going to be my “cheat” meal this week along with the Greek potatoes from your cookbook! I’m thinking I might want to try this with half ground beef and half ground lamb or maybe just ground lamb? This looks sooooo good!

    • Ground Lamb would be an EXCELLENT addition to this, and those potatoes truly are my very favorite :)

  4. This would be a tasty meatloaf!

  5. Naomi says:

    I want this breakfast, lunch and dinner!

  6. Yes please! I would eat this plain or in a sandwich!

    • Oh Meaghan! I bet a sandwich with some whipped feta would be AMAZING!!!

  7. I love any kind of meatloaf and Greek is one of my favorite cuisines so I’m sure this meatloaf just melts in your mouth!! You’re making me so hungry!!

  8. How do you do it, this is the best looking meat loaf I’ve ever seen!

  9. Maria says:

    Love the twist on a classic!

  10. Dana says:

    The combination of ingredients sounds great! Can’t wait to try. The only thing that concerns me is baking it in a loaf pan (as pictured). I’ve tried that before (long ago) and there’s no where for the melted fat to go, which made the meatloaf greasy. Did I do something wrong? Thanks!

    • I think you need to use a lean cut of meat. I didn’t have much of a problem with that, so I would assume it had to do with the cut of meat?

  11. What a terrific twist on such a classic dish…definitely can’t wait to try this! Great job :)

    Happy Blogging!
    Happy Valley Chow

  12. Tieghan says:

    Amazing twist!! Loving this meatloaf, Heather!

  13. marla says:

    LOVE feta in meatloaf ~ a great recipe!

  14. Corinne says:

    This is out of the world delicious! I doubled the recipe for the glaze on top, which was perfectly spicy.

  15. Adrienne says:

    The BEST ever!!!! I omit the mint and cayenne for my picky family but a huge favorite!!!!! Make at least once a month!!

    • That is SO exciting Adrienne!! thank you so much!