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Greek Meat Loaves Recipe
Greek Meat Loaves Recipe photo by Taste of Home

Greek Meat Loaves Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 12 servings

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 ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup crumbled feta cheese

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.

Directions

  1. 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.
  2. 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.
  3. To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese. Yield: 2 loaves (6 servings each).
Originally published as Greek Meat Loaves in Taste of Home February/March 2010, p57

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.

Reviews for Greek Meat Loaves

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 27, 2014

"This recipe takes meat loaf to a whole new level! Our family is not always good about eating leftovers, but that was not a problem with this meal. I used extra lean ground beef, as I always do. Can't wait to serve the extra one we saved in the freezer!"

MY REVIEW
Reviewed Sep. 9, 2012

"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!"

MY REVIEW
Reviewed Sep. 9, 2012

"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 !"

MY REVIEW
Reviewed Apr. 11, 2012

"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!"

MY REVIEW
Reviewed Nov. 3, 2011

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

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