June 07, 2016
Dinner, Main Dish, Meatloaf,
Beef, Ground Beef, Greek, Freezer (OAMC), One-Bowl Does it!, Entertaining, Sunday Dinner, Oven Bake, Gluten-Free more
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"This a recipe from my "Taste of Home" magazine, by Radelle Knappenberger, Oviedo, Florida. She states "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." This calls for all ground beef, but could even sub in half ground lamb."
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. Yield: 2 loaves (6 servings each).
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