A spin on a classic meat loaf, I love this because I can sneak spinach in on my meat-and-potatoes family. Serve the meat loaf with Greek-style potatoes or a Greek salad. I also get to make a whole other meal the next night with the leftovers—gyros. —Mandy Rivers, Lexington, South Carolina
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup dry bread crumbs
- 1 small onion, finely chopped
- 2 large eggs, lightly beaten
- 1/4 cup grated Romano cheese
- 2 teaspoons dried oregano
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 2 pounds ground lamb or beef
- 1 cup refrigerated tzatziki sauce
- Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish.
Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce.
Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°. Yield: 8 servings.
Originally published as Gyro Meat Loaf with Tzatziki Sauce in Taste of Home February/March 2012, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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