Greek Meat Loaves

Name: Greek Meat Loaves
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 loaves (6 servings each).
Ingredients: 2 large 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

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

Ingredients

2 large 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 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.

Nutrition Facts

1 slice: 254 calories, 15g fat (7g saturated fat), 98mg cholesterol, 545mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 21g protein.

Originally published as Greek Meatloaf with Sun-Dried Tomatoes, Kalamata Olives and Goat Cheese in Taste of Home February/March 2010

Reviews

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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.
carol52johns

Jan 30, 2010

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.
cafritz

Jan 18, 2010

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.