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my greek meatloaf

January 12, 2017

I call this “My” Greek Meatloaf because I have no idea if an actual Greek Meatloaf exists and if it does, it might be completely different from this.

This recipe is similar to the filling I use for dolmades (stuffed grape leaves) which I will post some other time.  My boys are part-Greek and their Yia Yia taught me how to make several Greek dishes.

This was created decades ago because of of a craving I had for dolmades one day and had all of the ingredients I needed – except for the grape leaves.  Ever since then I’ve made this when I don’t have grape leaves on hand or if I’m too lazy time is a challenge and I can’t stuff all those individual dolmas.

It’s super quick too, since I always make meatloaf or meatball mixes in my mixer.  (Say that 5 times fast).

Then I shape it on a greased baking sheet and spread the glaze on with an offset spatula before popping it into the oven.

Be ready to fight those hunger pains because it smells So Good while it’s cooking!

Print Recipe

Ingredients

  • For the meatloaf:
  • 1 lb ground lamb
  • 1 lb ground beef
  • 1 6oz can tomato paste
  • 2 eggs, lightly beaten
  • 1 tbsp minced garlic
  • 3/4 cup panko crumbs
  • 5 tbsp mint
  • 1/2 tsp salt
  • juice of 1-2 lemons
  • For the glaze:
  • 1 heaping cup ketchup
  • 2 tbsp brown sugar
  • 1-2 dashes worcestershire sauce

Instructions

1

Preheat oven to 350 degrees

2

Place all of the ingredients for the meatloaf in a mixer and mix until well combined.

3

Shape the loaf on a greased sheet pan.

4

Mix all of the ingredients for the glaze in a bowl and spread over the top and sides of the meatloaf using an offset spatula.

5

Bake in a 350 degree oven for 1 hr 20 minutes.

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