Rita’s Greek Meatloaf

From Rita:

I was invited to compete in a meatloaf contest at our yacht club.   Growing up in a Greek home with a YiaYia (aka: grandmother), as well as a mother who only cooked mostly Greek cuisine,  meatloaf was NEVER made.. really and truly NEVER! Not being sure about how to  make a meatloaf,  I decided to take the flavors that I loved best and create my own meatloaf recipe.  I must say it came out tasty and I actually placed in the top 3–  I was elated!  You can also use this same recipe to form patty’s to make Greek burgers.  Either way, you will WOW your friends with a flavor I can guarantee they will love.

  • 1 pound ground beef (85% variety)
  • 1 pound ground lamb
  • 1 medium onion finely minced
  • 15 pitted Kalamata olives, finely chopped ( supermarket olive bar)
  • 1 cup crumbled Feta cheese
  • 2 level tablespoons dried oregano ( rub the dry leaves in the palms of your hands before dropping into the bowl to awaken the flavor)
  • 2 level tablespoons dried granulated garlic powder( not garlic salt)
  • 1 teaspoon salt ( do not overdo as the Feta will add salt to the meatloaf)
  • 1 tablespoon pepper ( freshly ground is best)
  • 2 large eggs lightly beaten
  • 1/2-3/4 cup seasoned bread crumbs
  • 1  15 oz. can unseasoned petite diced tomatoes, drained really well
Preheat oven to 375 degrees.  Place all ingredients in a large bowl and mix well.  Do not mix it to death,  just enough to bring it all together evenly.
Lay a long piece of foil on a counter and rub olive oil on it.   Pour the mixture on the foil. (See below)  Here is where you will form the loaf.   It goes into the oven to cook through – about 50 minutes.  Remove.   Let meat rest for 10 minutes before cutting.
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Posted on December 8, 2011, in Beef, Dinners, Greek Recipes, Lamb and tagged , , . Bookmark the permalink. Leave a comment.

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