Print

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.  

Ingredients

Topping:

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.