My Big Fat Greek Meatloaf: Getting Pot Lucky, Meatloaf Edition

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Greek Meatloaf with Mash & Shallot Green Beans

Greek Meatloaf with Mash and Shallot Green Beans

If you are not already hip-deep in cabbage and corned beef for this weekend while slogging green beer, permit me to suggest a deep dive into the land of meatloaf. I have wanted to take the Pot Lucky into meatloaf territory for some time and finally got the chance. For a while now, I have been hosting a curated and themed potluck where guests bring their version or contribution to the theme du jour. Instead of different sides to complement a meatloaf, everyone brought a meatloaf. Crazy, right? Or luuuuuuuucky?? Where potlucks have random cubes of Velveeta with frilly picks, the meatloaf Pot Lucky has meatloaf, meatloaf, and more meatloaf. Bring containers because you will feast for the week.

Meatloaf Spread

Not only did guests show up with some creative styles – chorizo/beef with queso and fresh cilantro – but also different shapes – spam & ham muffins, dosed with caramelized pineapple, Hawaiian-style. Despite a few common ingredients, there was virtually no overlap with the Maui Wowie Meatloaf. It was great to see different spins on a theme. Both were unique and both delicious. The Maui Wowie was beef and pork, with a secret ingredient ….”the stale remnants of mostly gone cracker boxes lurking in the pantry”. When you think about it, kind of brilliant – using all those random odds and ends in a recipe that calls for stale crumbs anyway. That’s Pot Lucky. We also had an old timey meatloaf with mostly beef and a little piggy, and I brought a Blue Plate Special with a healthy dose of shiitake mushrooms to add that unctuous umami. 

Meatloaf Feast

Truth be told that was my safety loaf. I created a lamb and veal loaf….My Big Fat Greek Meatloaf….but it was a maiden voyage. I couldn’t be loaf-shamed at my own gathering, so had to have a tried and true as a backup. I have now made the MBFG loaf several times and it does not disappoint. Chock-full of herbs and a healthy dose of feta and Pecorino, this loaf is kept moist with grated zucchini and a combo of ground lamb and ground veal.

Herbs and Cheeses

If you can’t get your butcher to freshly grind the meat, be sure to combine the two meats well and work in all the ingredients evenly. I find that the vacuum-packed meat tends to be a bit harder to break up. The loaf won’t hang together fully if the ingredients are not well dispersed which can make the end result a bit crumbly. Basic meatloaf recipes will most likely use meats that are easy to source fresh ground – beef, pork, etc., but I realize that veal and lamb can be harder to come by fresh ground. There is nothing wrong with the Cryovac packages, but just use a little elbow grease when blending by hand.

Herbed Greek Meatloaf

The best tip I got came with the Maui Wowie: put slices of bread under the loaf – whether in a loaf pan or on a sheet pan or shallow roaster – to absorb all the juices. That is one issue I have always had with loaf pans – the juices bubble up the sides and keep the meat poaching in the juice and fat. Not only do you not shed all the unnecessary fat, you don’t get a crust because the sides are submerged in liquid. When I made My Big Fat Greek Meatloaf again, I tried a roaster with the slices of bread underneath and it got a nice crust on the sides (the top is covered with a chunky tomato glaze) and the cheeses get a lovely toasted flavor. Simply leave the slices behind when ready to serve. Or sneak a bite of crust, just to make sure you aren’t missing anything. No one is looking.

Table Ready - My Big Fat Greek Meatloaf

This and a big salad are all you will need for a feast. I use a lot of herbs including dill, cilantro, mint and parsley. Adding fresh herbs to any salad really elevates the profile.  Okay – I lied. You can’t have meatloaf without a big batch of my goat cheese and thyme mashed potatoes.  Oh, and a big pot of green beans tossed with shallot butter. This is a meal worthy of 4 face plants. Yum. Yum. Yum and yum!

Family Dinner

I hope you are dabbling in the Pot Lucky. Potlucks are so yesterday. Why have one meatloaf when you can have six? Are you with me? In case you missed it, past Pot Luckys are linked below. 

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My Big Fat Greek Meatloaf

Greek Meatloaf with Mash & Shallot Green Beans

My Big Fat Greek Meatloaf  is a new spin on an American Classic! Packed full of herbs and flavorful cheeses, this entree is the perfect foil to creamy mashed potatoes and shallot green beans. Sunday dinner will never be the same.  

  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 - 8
  • Category: Entree
  • Method: Oven Roasted
  • Cuisine: American, Greek

Ingredients

  • 3 slices whole wheat bread, torn into pieces + 2 slices to line the pan
  • 1 Tablespoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 pound ground lamb
  • 1 pound ground veal
  • 1 small zucchini, grated
  • 1/2 cup grated Pecorino Romano
  • 1/2 cup crumbled feta
  • 1/2 cup chopped Italian parsley
  • 1/4 cup chopped oregano
  • 3 cloves garlic, chopped
  • Zest of one lemon
  • 1 egg

Topping:

  • 1 10-ounce can diced tomatoes with green chilis, with juices
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tablespoons Dijon mustard
  • 1/4 cup chopped mint

Instructions

Preheat oven to 375oF. Pulse the bread in the work bowl of a food processor and process until finely ground. You should have about 2 cups of crumbs. Transfer to a mixing bowl. Season with salt and red pepper flakes. 

Put two pieces of bread side by side in the bottom of a shallow roasting pan.

Make the topping:

In a small saucepan, heat the tomatoes, brown sugar, ketchup, and mustard. Bring to a boil and reduce heat. Simmer for 4 – 5 minutes until slightly thickened. Remove from heat and cool. Stir in mint and set aside.

Make the meatloaf:

Add the lamb, veal, zucchini, Pecorino, feta, parsley, oregano, garlic, lemon zest, and egg to the bowl with the breadcrumbs. Mix well by hand. Transfer to a cutting board and pat firmly into a loaf shape, about 9 x 5 inches, pinching together any cracks. Transfer to the roasting pan and place atop the bread slices. Make a slight indentation down the middle of the loaf.  

Spoon the tomato mixture down the middle of the meatloaf and brush the juices across the top. Place in preheated oven and bake for 1 hour 15 minutes.

Cool slightly, then transfer to a cutting board, leaving the bread behind. To serve, slice.

Notes

I find that the vacuum-packed meat tends to be a bit harder to break up. Basic meatloaf recipes will most likely use meats that are easy to source fresh ground – beef, pork, etc., but I realize that veal and lamb can be harder to come by fresh ground. There is nothing wrong with the Cryovac packages, but just use a little elbow grease when blending by hand. If the ingredients are not evenly dispersed, the end result can be a bit crumbly. Mix well and firmly shape the loaf. 

Placing two pieces of bread side by side in the loaf pan or on a sheet pan helps sop all those liquids cooking off of the ground lamb and veal.  

I’ve cooked this in both a loaf pan and on a sheet pan or shallow roaster, and prefer the latter two choices which gives more airflow and toasts up the cheeses creating a nice crust on the sides. 

My Big Fat Greek Meatloaf with Goat Cheese & Thyme Mash

Missed previous Pot Luckys, or don’t even know what a Pot Lucky is?

 Family Treasures: Thanksgiving Essentials

The Feast

Setting Sail with Pickled Shrimp: Getting Pot Lucky, Nautical Edition

Pickled Shrimp

 

BYOB: Build Your Own Burger

Feast for the Eyes

Bring Your Own Pizza Topping

Building a Pie

Hosting a Soup Swap

Three for my freezer

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8 Comments

  1. Maria says:

    That’s a whole lot of meat…loaf! 🙂

    • Katy Keck says:

      And it was kind of perfect! We sampled each style that night and then took home enough to enjoy a different type every night that week. And of course, meatloaf freezes so well. Might have a few slices set aside for later. (I do!)

  2. Lynn Williamson says:

    Oh, How I Wish I Lived Closer! It’s great to have a Katy in your Culinary Back Pocket – but when you see recipes and Pot Lucky reviews like this, you wish you could be an actual participant. But, as my friend Katy once said ‘Time to make your own magic’. I’d love Pot Lucky Rules of the Road in order to do just that.

    • Katy Keck says:

      Great idea! Stay tuned! The first, and I think most important, rule is fill the room with people who are game. They don’t have to be the best cooks – though that doesn’t hurt – but they can’t phone it in. Invite friends who are excited about the idea and will go the extra mile to support the theme. Who can forget the Nautical Pot Lucky where a guest brought a fish bowl, complete with net for scooping, to serve seasoned goldfish crackers? Super simple, but a zillion points on the creativity scale. More Rules of the Road to come!

  3. Jody Carlson says:

    This is a far cry from the almost weekly “Joy of Cooking” meat loaf complete with ketchup smothering it that the family got which my children still talk about. Meat loaf is a crowd pleaser. This one looks like a winner. Thanks Katy once again!

    • Katy Keck says:

      There is no such thing as a bad meatloaf! And the one in the “Joy” is classic – how lucky are your kids that they got that treat on a weekly basis. Yum!

  4. #BigFan says:

    This looks amazing. Can’t wait to try it!!

    • Katy Keck says:

      I hope you do try it. You will not be disappointed. All those herbs and cheesy goodness are the perfect foil for the lamb! Let me know what you think.

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