Greek-loaf - 12/14/2007

As promised, here is post number two: Greek meatloaf. I made some very quick Greek chicken yesterday for lunch (cooked chicken + Greek spices + vegetables + 5 minutes), and it inspired me to make this concoction.


Here is the general recipe:
1/2 red onion, finely chopped
5-6 garlic cloves, minced
1T fresh mint, chopped
2T fresh oregano, chopped
3 sprigs fresh thyme, leaves removed
12oz tomato sauce, divided
1 egg
2T Worcestershire sauce
1 cup fresh spinach
7 sun-dried tomatoes, sliced into strips
6oz feta, divided
1/2 cup bread crumbs
Salt and pepper, to taste
2lbs gound beef (probably should be 3lbs)
Cooking spray

Directions:
Preheat oven to 350 degrees F. Mix all ingredients except 4oz tomato sauce, 3oz feta and the ground beef. Add in beef and mix with hands. Do not overwork the meat or else it will make a tough meatloaf. Spray a loaf pan with cooking spray. Press meat mixture into pan. Spread remaining 4oz tomato sauce on top of the loaf. Sprinkle with the remaining 3oz of feta. Put in oven and bake 30-40 minutes until meat is firm to the touch and has pulled away from the edges of the pan. Let cool a few minutes and serve.


To accompany the dinner, I made some quick couscous into which I mixed some fresh time after it had set up as well as a Greek-style salad. I cut up the remaining red onion, some cucumber and 4 small tomatoes. For a dressing, I mixed together olive oil, red wine vinegar, dried oregano, dried mint, and lemon juice. The dinner came out pretty well considering I made up most of it. My meatloaf probably could have used more meat and less filler since it was a little fragile to cut and serve, but it was still moist and tasted good.