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
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 8x4-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.
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Average Rating:
sgronholz
Feb 15, 2017
My husband and I really enjoyed this recipe and it's something I'll definitely be making again!
sowens105
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!
lowtide
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!
lowtide
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 !
kennedy22
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!
cafritz
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.
loraines
Feb 27, 2011
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.
mungospike
Feb 20, 2011
God help me ... I had three servings. This recipe is the bomb.
Reviews
My husband and I really enjoyed this recipe and it's something I'll definitely be making again!
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!
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!
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 !
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!
I have made this several times. Sometimes I use half ground beef and half ground venison. It comes out excellent either way.
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.
God help me ... I had three servings. This recipe is the bomb.
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