Greek Meatloaf With Feta
"Oregano, garlic and feta cheese brings a ho-hum dish to new heights. Serve with Lemon Potatoes and Greek Salad."
photo by Chef Dee
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 lbs ground beef
- 2 tablespoons ground oregano
- 2 teaspoons garlic powder
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup finely crushed cracker
- 1 cup crumbled feta cheese
- 1⁄2 cup milk
- 2 eggs
directions
- In a large bowl, stir the spices and crushed crackers into the ground beef.
- Stir the eggs into the milk, stir into meat mixture.
- Mix in the feta cheese and press into a 9x13 pan.
- Cover loosely with foil.
- Bake for 30 minutes,at 350, drain.
- Resume baking without foil for 15 minutes or until done.
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Reviews
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Perfect - except I added black olives to make it REALLY Greek. -
Very good, and simple. I added a can of chopped black olives as well, and mine took a full hour to cook in a convection oven, glass pan and divided into two loaves. Looking forward to the leftovers. -
A nice twist on meatloaf. I added black olives and made it into 8 mini-loaves. And I'm thinking the leftovers will make great sandwiches. -
Thanks, Chef Dee for another excellent recipe -
I used ground lamb instead of beef and because the only crackers I had were (heavily!) garlic flavored, I left out the garlic powder. I halved the recipe and baked at 350F in an 8x8 pan for 42 minutes (until the meatloaf hit 160F). Delicious! Served with Recipe #84665 and a salad. Thanks for the recipe!
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Tweaks
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I used one pound of ground beef and one pound of ground lamb. I used to live in Athens and this change gave it an authentic taste. For gyros, let the loaf cool, slice it thin and heat it in a non-stick fry pan.
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I used ground lamb instead of beef and because the only crackers I had were (heavily!) garlic flavored, I left out the garlic powder. I halved the recipe and baked at 350F in an 8x8 pan for 42 minutes (until the meatloaf hit 160F). Delicious! Served with Recipe #84665 and a salad. Thanks for the recipe!
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I substituted quick oats for the crackers and added some chopped onion and carrot. It was very moist, but a tiny bit bland to my taste. However since everyone in my family put ketchup on it, the blandness didn't really matter. I really liked the feta in it and will probably make it again. -
I had a container of feta not opened yet but outdated by 2 days and was already getting ripe but hate to throw that expensive cheese out so your recipe was perfect and the family all agreed 5 stars. I also used quick oats instead of the crackers -
I halved this recipe perfectly but the instructions were a bit unclear. The main thing is there is no oven degree to use. (I used 350F)I decided to mix everything together and used quick oats instead of cracker. Worked perfect! Also I was lucky enough to get some authentic Greek oregano sent to me by Evelyn/Athens and used it in this. MMMMM! SOOO Good!
RECIPE SUBMITTED BY
<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p>
<p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>
