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Greek Meat Loaves Recipe

Greek Meat Loaves Recipe photo by Taste of Home

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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

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Greek Meat Loaves Recipe

Prep: 20 min. Bake: 50 min.

Yield: 12 Servings

20 50 70

Ingredients

2 eggs, lightly beaten
1/2 cup ketchup
1/4 cup 2% milk
1 large red onion, finely chopped
3/4 cup quick-cooking oats
1/3 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
1/3 cup pitted Greek olives, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 pounds lean ground beef (90% lean)
1/2 cup crumbled feta cheese

Directions

In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8-in. x 4-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. Yield: 2 loaves (6 servings each).

Nutritional Facts 1 slice equals 254 calories, 15 g fat (7 g saturated fat), 98 mg cholesterol, 545 mg sodium, 9 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Greek Meat Loaves in Taste of Home February/March 2010, p57

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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Reviews for Greek Meat Loaves

Greek Meat Loaves

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Reviewed on Sep. 09, 2012 by lowtide

just wondering why my comment is there with the worng name--and it says "lowtide" but it comes -it comes from me, Winna in Stafford, Ct. I LOVE this recipe!

Reviewed on Sep. 09, 2012 by lowtide

Excellent flavor and texture---I made half a recipe and thought it the best meatloaf I've had in ages ! I put more sundried tomatos in then suggested...cooked 45 minutes....you HAVE to try this !

Reviewed on Apr. 11, 2012 by pattysue22

This meatloaf is so moist and what great flavor!! We will be having this again and again!! Baked it with the potatoes from the Grecian Chicken and Potatoes Recipe ...outstanding!! thanks for sharing!

Reviewed on Nov. 03, 2011 by cafritz

I have made this several times. Sometimes I use half ground beef and half ground venison. It comes out excellent either way.

Reviewed on Feb. 27, 2011 by loraines

I made this recipe while my husband's parents were visiting. My Father in law discovered it while reading through an old stack of Taste Of Home magazines I've collected. We enjoyed it with very much along with a couple of Taste Of Home side dishes. When the meal was over my Mother in law commented that the meal was restaurant quality! Thank you for another fabulous and unique recipe.

Reviewed on Feb. 20, 2011 by mungospike

God help me ... I had three servings. This recipe is the bomb.

Reviewed on Jan. 30, 2010 by carol52johns

Made this recipe tonight; my husband and I both loved it. I used half lamb and half beef. Yum. I froze one of the loaves to eat another time. I will be making this one again. Thank you for the wonderful recipe.

Reviewed on Jan. 18, 2010 by cafritz

At first I wasn't sure I'd like this with all the different ingredients but... it was really tasty. My family enjoyed the different twist to meat loaf.