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Meatloaf, Greek-Style

Meatloaf
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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!

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Find it online: https://thymeforcookingblog.com/2023/11/meatloaf-greek-style/