Greek Meatloaf with Feta & Roasted Peppers

Greek Meatloaf with Feta & Roasted Peppers

Everyone needs a great meatloaf recipe, if not multiple meatloaf recipes. There is something about meatloaf that brings people together… everyone seems to love it.

This meatloaf is inspired by Greek flavors, combining a mixture of beef and lamb with salty feta, roasted red peppers, and oregano. The combination is really incredible. I add tomato paste and a bit of balsamic to the meat mixture, which isn’t traditional, but gives the dish a “can’t put your finger on it” depth of flavor.

You can absolutely use all beef, all lamb, or even ground turkey if you aren’t a red meat eater. I have made this meatloaf gluten free by using fresh breadcrumbs made from gluten free bread, but panko or regular bread crumbs are easily swapped in here.

As a mom of two small kids, I am happiest when all of us can sit and eat the same dinner together, with little to no pleading, bribing, or arguing. A dish like this that is nutritious, full of flavor, and the whole family thinks is delicious means that we all win the dinner time power struggle!

 

Greek Meatloaf with Feta and Roasted Peppers

 

Serves:  8-10

Ingredients:

1 lb. ground beef

1 lb. ground lamb 

1 cup GF breadcrumbs (I make mine fresh from GF white bread) or regular breadcrumbs

4 cloves garlic, minced

4 large eggs

1 Tablespoon dried oregano

1 cup feta, broken apart into small peices

1 cup jarred roasted peppers, chopped

1 Tablespoon tomato paste

1 Tablespoon balsamic vinegar

1 Tablespoon kosher salt

2 teaspoons cracked pepper

Preheat oven to 375 degrees.

Line a large baking sheet with parchment paper 

In a large bowl, stir together all ingredients except the meat

Add meat, and gently combine.  I like to do this with clean hands, but you can use a large wooden spoon as well.  Just be careful not to overwork the meat so it doesn’t toughen up on you.

Transfer the meat mixture to the lined baking sheet and shape into a large log.

Bake for about 1 hour, until cooked through.

Serve with extra feta and chopped fresh oregano or parsley.


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