Hoser's Greek Meatloaf
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=380
Printed Date: 26 March 2026 at 20:10
Topic: Hoser's Greek Meatloaf
Posted By: Hoser
Subject: Hoser's Greek Meatloaf
Date Posted: 28 March 2010 at 04:34
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This is a good recipe when you're looking for "something different" to do with that ground meat.
Greek Meatloaf
1 pound ground lamb 1 pound ground beef 2 eggs 3/4 cup bread crumbs 1 onion finely minced 1 large carrots grated 2 cloves garlic minced 2 packages frozen leaf spinach thawed and chopped 1 cup feta cheese 1 tablespoon dried oregano 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup milk 1. Oven to 350° 2. In a large bowl, place ground meats, carrot, breadcrumbs and onion. 3. In a medium bowl, crack eggs and add milk,garlic,salt,pepper and oregano....mix well. 4. Add egg mixture to meat and mix well. 5. Turn mixture out onto a large piece of waxed paper on counter or board, and shape into a neat rectangle 9" x 14". Spread spinach and feta evenly over the rectangle. 6.Using the waxed paper to help, start at the short side and roll meatloaf like a jelly roll. Using wet hands, seal the ends and seam. 7. Bake at 350° 45 minutes, or until internal temp is 160°. Let rest ten minutes before serving with Tzatziki Sauce. NOTES: Recipe formatted with the http://www.dvo.com/index.html?CID=export_to_html_feature - Cook'n Menu Planning Software from DVO Enterprises. ------------- Go ahead...play with your food! |
Serves: 8Replies:
Posted By: TasunkaWitko
Date Posted: 29 March 2010 at 07:16
| i'd like to try this one sometime. thanks for psoting, dave! it looks great ~ |
Posted By: jkeith
Date Posted: 01 April 2010 at 12:28
| This does look good...I'm going to try it myself...will post the results.... |
Posted By: Margi Cintrano
Date Posted: 11 October 2012 at 03:08
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Hoser,
Awesome ... Thanks so much for the recipe. It shall be great for this "moving" wkend ... Takes little time in oven, and it is simply delicious and I love on a baguette too & especially leftovers.
Kindest always.
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 11 October 2012 at 12:15
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Another one that's on my list to cook, thanks Hoser! Dan ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 11 October 2012 at 14:03
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Dan. I cannot wait to prepare this greek meatloaf. I am a feta meatloaf spinach aficionada. This would be delicious too with caprese style or genovese pesto style and even Norma Palermo style with eggplant. Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 13 October 2012 at 03:38
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I sure hope you enjoy it Margi....a nice topping of tzatziki would be a perfect accompaniment, and perhaps a Greek salad? ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 13 October 2012 at 07:24
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Hoser, Buonasera, Have same thought, Tzatziki and a Greek Salad for the starter or with the Greek Meatloaf. Thanks again, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 13 October 2012 at 15:05
  Hoser, I have found numerous spinach feta meatloaf recipes, however, your´s is just fabulous. We also like the lamb and beef blend verses turkey or pork blend with beef. We shall be preparing it next weekend which shall be the first wkend. in our new apartment which is down street, however, a 3 bedrm from a 1 bedrm loft, a phenomenal terrace, 200 Euros cheaper and 120m2 ... Thanks again for posting. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 07 November 2012 at 11:27
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Hoser, Got a bit delayed, with so much unpacking, and organizing, however, this wkend, it is the lunch for Sunday. 3 weeks later; and another long wkend in Madrid, Patron Saint Almudena. All my best. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 07 November 2012 at 13:09
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How funny is that Margi, I went shopping this morning for the ingredients! Dan ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 07 November 2012 at 14:18
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Dan GF. We share similar Medit. taste profiles . I shall prepare Sunday lunch. Probably should buy extra feta as I am a cheese a holic . Please let us know how it turns out. Lol. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: gonefishin
Date Posted: 07 November 2012 at 16:22
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Thanks for the recipe Hoser, it was a darn good meatloaf! I made only a few changes...the grocery store I went to didn't have any ground lamb, so instead I used ground chicken. There wasn't any ground veal either, and I felt ground pork would alter the flavor/texture to much from the intended recipe. The ground chicken worked well as a substitute, but ground lamb would have certainly been the way to go...no doubt about it! The only other thing I did differently was to juice a lemon over the unrolled meatloaf before rolling it up. Oh, and the fact that I'm a big baster...I gotta keep them juices going. I probably could have used more Feta as well. Nice recipe...it was really a big hit with my oldest daughter too!  Thanks Hoser! Dan ------------- Enjoy The Food! |
Posted By: gonefishin
Date Posted: 07 November 2012 at 17:04
Margi, I've noticed that too...lol. Hey, you gotta love food! ------------- Enjoy The Food! |
Margi Cintrano wrote:Posted By: Margi Cintrano
Date Posted: 07 November 2012 at 17:54
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Dan GF,
Looks divine. Thanks much for posting your photo.
Pleased to hear your older has enjoyed so much. Looks great.
 Lol. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 08 November 2012 at 02:03
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Outstanding job Dan...I'm glad to hear you enjoyed it. Now we'll see how Margi does hers  ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 14 November 2012 at 10:24
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Good Afternoon Hoser, and Dan Gone Fishin,
Firstly, I am attaching photos of my Greek Style Meatloaf. I do plan to prepare this again, however, I shall implement a couple of changes; one is that I shall employ Ewe verses Goat Fresh Feta, as it is not firm enough. The 2nd item I shall change is the type of ground meat. I shall employ Lamb and Veal verses Beef & Lamb and Pork. None the less, it turned out absolutely ambrosia and nectar tasting. I served with with Tzatziki.
Some essential ingredients for the meal:
     Mixing:
 Chopping the beautiful, fresh tomatoes:
 More mixing:
 Chopping cucumbers for the tzatziki:
 Making the tzatziki:
 Tzatziki finished:
 Meatloaf finished:
 Resting prior to slicing:
 Sliced on wooden board:
 Beautiful!
 And delicious!  Kindest regards and Hoser: thanks so much for a delicious recipe. It is on the December Lunch Menu too. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 14 November 2012 at 11:08
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The pictures look great, Margi, and work together for a wonderful first pictorial!
Congratulations ~ now you see how easy and fuin it is - looking forward to many iberian, Greek and Italian creations....maybe a few others, as well! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 14 November 2012 at 11:17
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Tas, Firstly, thanks so much for all your help in arranging the Pictorial. Truly, could of not been done without your assistance. And many thanks to Hoser too for his delightfully delicious Meatloaf recipe; and it is on our December repertoire to be prepared as I had mentioned with the 2 changes, one is to employ the Lamb ground and fresh goat cheese has too low of a melting point, thus, I could not achieve the profile I wanted and thus, would use a firmer Ewe Feta instead, which shall pair wonderfully with the Lamb ground. Kindest regards, Ciao. Margi.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 14 November 2012 at 11:31
Well gosh, gee, Margi. 'Bout time you larned how ta use that picha takin' machine. 
Seriously, looks good.
I love meatloaf. Unfortunately, Friend Wife can't eat it. While she likes it, her stomach doesn't. So I only get to eat it when we're out.
Brook
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Posted By: Margi Cintrano
Date Posted: 14 November 2012 at 11:37
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Brook, Thanks for all your support, and compliments. Appreciate it very sincerely. I love meatloaf, both the Italian type, and Hoser´s recipe. Truly was absolutely divine. The leftovers were scrumptuous too. KISS, Ciao. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Rod Franklin
Date Posted: 14 November 2012 at 18:27
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I think a big Bravo! is in order. Good job, Margi! ------------- Hungry |
Posted By: HistoricFoodie
Date Posted: 14 November 2012 at 19:51
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The leftovers were scrumptuous too.
Nobody likes a braggart in skirts!
 |
Posted By: Margi Cintrano
Date Posted: 14 November 2012 at 23:45
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Rod and Brook,
Gents: Truly, thanks for all your compliments and support.
It is quite challenging to food style, prep, insure proper illumination for each stage; and of coruse take fotos with a Cell Phone Samsung Galaxy.
I enjoyed doing it and my objective is to improve the camera as these fotos
were taken with Samsung Galaxy Cell... The three wise men or Nicholas are sleighing over new camera.
Happy Thanksgiving and all my Kindest Regards to both of you,
Ciao.
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 18 February 2013 at 11:22
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Brook, What about a turkey ground meatloaf or chicken ground ? May not be as tasty as beef and porc or lamb; however, it is alot more delicate on stomach I would imagine ... I have never tried it; not big on turkey ,,,
Best regards to Barbara, hope she is fully recovered from her ordeal;
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |