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Thursday, July 23, 2020

It's All Greek to Me

Son3 is in town and made a special request for dinner. When he was a kid I used to make him what we called Greek meatloaf, though it was a very unofficial name. Essentially I made a meatloaf but instead of the traditional seasonings I changed it to Greek seasonings and left off the tomato based topping.  I should have taken a picture but we ate it, except for one tiny slice and you really can't tell anything about it from the slice, so imagine if you will, a meatloaf with no tomato topping. It really is unimpressive to look at, but oh my, what flavor! 



 Greek(ish) Meatloaf
1 1/2 pounds 80/20 ground chuck
5-7 cloves garlic, minced (7 if they are really small 5 if they are average size)
1 teaspoon  dried oregano
1/2 teaspoon dried mint
salt and pepper to taste (maybe 1/2 teaspoon of each. I don't know because I am not a salt fan)
1/4 cup fresh parsley, minced
1 egg
1/2 cup breadcrumbs

Topping
1/4 cup olive oil 
3 tablespoons lemon juice 
2 cloves minced garlic
1/2 teaspoon mint
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Mix together right as you take the meatloaf out of the oven

Mix all the meatloaf ingredients  together very well and form into a loaf shape in a baking dish or put it in a loaf pan (my preferred method)  Bake at 350 for about 35 minutes or until done.  Remove from oven, drain the grease (Be careful) and pour the topping all over the hot meatloaf. Let it sit for about 10 minutes, remove from the pan to a serving dish and spoon the pan juices back over it. 


22 comments:

  1. That sounds so great! I'll have to try it when we have a kitchen again

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    1. It is really good and leave off the breadcrumbs and it's keto!

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    2. HP-I wonder if this might work, using Anne's receipe. Crockpot meat loaf https://www.food.com/recipe/crock-pot-meatloaf-184426

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  2. That sounds good. I'm imagining it with roasted Greek potatoes...but maybe that's overkill. :)

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  3. That sounds so good, Anne. It's something different from what we normally eat and we like that. I've been trying to step up my game in the kitchen since we are not eating out right now.

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    1. It is different but we are trying to do different things now. I guess since I feel confined anything out of the norm is good for me.

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  4. How interesting - and very different to any meatloaf I have ever had.
    We don't pour a topping over the meatloaf - but add all the flavours through the mince before it is cooked.
    And hooray for someone else who rarely uses salt. I virtually gave it up years ago, and even a little is often too much now.

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    1. Here all the meatloaf dishes I have had were covered in a sweet tomatoy goo.
      I can take salt in small doses, I just have never been a salt lover

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  5. All of a sudden, I am wanting meatloaf! I thought it might be called Greek meatloaf because it had olives in it, but, I see that it doesn't (I don't much care for olives). :)

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    1. It is called Greek meatloaf because that is just what we called it for lack of a better term. I guess we could have called it garlic meatloaf just as easily.

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  6. Oh I just love that music. I can't even begin to recall the number of times I've been in Greece and gotten dragged up to dance Zorba the Greek in some taverna. It helps if you've had a skin full of white wine - but it was anything but elegant!

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    1. A skin of white wine help anything other than walking in a straight kine!

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  7. I wonered if it was going to be a ,amb/beef blend and cucumber, Tazikhi ignor spelling-type sauce. I love meatloaf, so am sure this owuld be a winner.

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  8. Sounds like a nice change up from the usual. Will have to give it a try.

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    1. It is good and very different from a traditional meatloaf

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