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Greek Meat Loaves

 Greek Meat Loaves
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
12 ServingsPrep: 20 min. Bake: 50 min.

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

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).

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Greek Meat Loaves (continued)

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.