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Greek Meatloaf CARLA HALL

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A tasty spin on a family classic!

ingredients
GREEK MEATLOAF
1 egg (beaten)
1/2 cup oatmeal (finely ground)
1/4 cup milk
1 teaspoon dried oregano
1 teaspoon ground coriander
1 pound ground beef
1 pound ground turkey
2 tablespoons olive oil
2 cloves garlic (minced)
1/2 small onion (finely chopped)
1/2 rib celery (finely chopped)
1 medium carrot (finely chopped)
2 teaspoons thyme (chopped)
2 teaspoons parsley (chopped)
CUCUMBER SALAD:
2 tomatoes (diced)
1 small red onion (thinly sliced)
1 English cucumber (thinly sliced in half-moons)
1/4 cup parsley (roughly chopped)
1/2 cup feta (crumbled)
2 tablespoons red wine vinegar
1 lemon (juiced)
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 350ºF. Grease a 9×5-inch loaf pan with cooking spray.
In a large bowl, add egg, oatmeal, milk, oregano, coriander and season with Kosher salt and freshly ground black pepper. Mix to combine and allow to stand for 5 minutes.
In a large saute pan, add 2 tablespoons of olive oil and heat over medium-high heat. Add garlic, onion, celery, carrot and thyme and cook until softened, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Allow to cool slightly.
Add the beef, turkey, vegetable mixture and parsley to the oat mixture and mix to combine. Fill the loaf pan with the meat mixture and bake for 50 minutes or until a thermometer reads 155ºF. Remove from the oven, allow to cool for 10-15 minutes. Serve with cucumber salad.
For the cucumber salad: In a large bowl, add the tomatoes, onion, cucumber, parsley, and feta. Drizzle red wine vinegar, lemon juice, and olive oil and toss to combine. Season with Kosher salt and freshly ground black pepper. Serve with the meatloaf.
Tips: Instead of ground oats, use breadcrumbs.

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