It would probably be more accurate to call this ‘Meatloaf, with the flavors of Greece’ but that would be rather long. I have no idea if they even make meatloaf in Greece but there seems to be some variation in almost every meat-eating culture.
So… this being my blog, and this being my recipe, I shall call it what I like and the food police can do what they will. There is always someone willing to correct me.
That’s why I have dogs….
Click here to Pin Meatloaf, Greek-StylePrint
We add the flavors of the Med to this meatloaf for something a bit different. We loved it!
This makes 6 servings – so leftovers for another dinner and meatloaf sandwiches!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Beef
- Method: Oven
- 16oz (500gr) ground beef
- 1/2 cup dry-cured Greek olives, chopped
- 1/4 cup capers, chopped
- 1/2 onion, chopped
- 3oz feta, cut into cubes
- 1 egg
- 3 tbs dry bread crumbs
- 1/4 cup red wine
- 1 tbs Dijon-style mustard
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 1 cup (8oz, 240ml) tomato sauce
- In a large bowl lightly beat egg.
- Add all ingredients except beef and mix well.
- Add beef and mix well.
- Put into a baking pan large enough to hold it easily, with room all around, and
- shape into a loaf.
- Cover and bake at 400F (200C) for 45 minutes.
- Remove and pour tomato sauce over the top.
- Bake, uncovered, 15 minutes longer or until done.
- Remove, let rest 5 – 10 minutes.
- Slice and serve with sauce.
When making meatloaf (or meatballs) it’s best (and quickest) to use your hands to mix it.
I sometimes use extra tomato sauce for a side of pasta.
- Serving Size: 1 slice
- Calories: 384
- Sugar: 3.5 g
- Sodium: 500.2 mg
- Fat: 25.7 g
- Saturated Fat: 6.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1.8 g
- Protein: 22.3 g
- Cholesterol: 88.8 mg
Keywords: meatloaf, olives, feta
For different flavors: Meatloaf with Mushroom Sauce
The food police need to go after the people who make Vegan Cassoulet. My version is traditional – lots of meat and fat.
Speaking of dogs…. here are the latest pics:
Henry – he’s not really that dark, although he is more tan than Hector. I blamed it on the sun and shade and my phone camera.
I weighed them – as best I could. They are about 18 kilos (40lb).
They are still crazy. If I didn’t shut them in their crates a few times a day I don’t think they would sleep at all.
And whoever came up with the idea of filling Kongs with wet dog food and freezing it has my gratitude forever.
We have not decided which one stays with us and which one goes to someone else. It’s a tough decision as we are trying to balance our preference with what would be best for the pups.
Oh – and what would be best for us.
I’ll still cry.