Greek Meat Loaves

6
Servings
15m
Prep Time
50-60m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (273 g)
  • Calories 577.1
  • Total Fat - 30.1 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 210.4 mg
  • Sodium - 820.6 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 7 g
  • Protein - 48.9 g
  • Calcium - 150.2 mg
  • Iron - 6.1 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

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.

Step 3

To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese. Yield: 2 loaves (6 servings each).

Tips & Variations


No special items needed.

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