GREEK STUFFED MEATLOAF
Make and share this Greek Stuffed Meatloaf recipe from Food.com.
Provided by Barbara Heller
Categories Lamb/Sheep
Time 2h29m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix lamb and hamburger together.
- Combine with eggs, milk, and oats. Set aside.
- Saute onion in oil over moderate-low or low heat for 20 to 30 minutes until translucent and golden. Estimate the cooking time for the onions and approximately 3 to 4 minutes before the end of the cooking, add the garlic.
- Combine meat mixture with onions, garlic, parsley, salt, cumin, and pepper.
- In a 9" X 13" baking dish, shape 2/3 of meat mixture into a hollow shell.
- Combine spinach, egg, and feta cheese from filling ingredient list. Pack this filling into the hollow cavity of the meat loaf.
- Sprinkle with chopped olives.
- Cover filling with remaining meat mixture.
- Combine ketchup, cinnamon, parmesan cheese and Tabasco sauce if using for the topping; spread over meatloaf.
- Bake for 70 to 80 minutes.
WHOLE-GRAIN GREEK MEATLOAF
This Mediterranean-inspired meatloaf uses spices and a toasted onion paste to add tons of flavor. And it's high in fiber, thanks to the bulgur-wheat kernels that have been parboiled, dried and cracked.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.
- Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.
- Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.
- Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.
Nutrition Facts : Calories 410 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 870 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 20 grams, Sugar 4 grams
STUFFED MEATLOAF
Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
- Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
- Preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
STUFFED QUESO MEATLOAF
There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
- Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
- Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
- Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
SAVORY STUFFED MEATLOAF
Make and share this Savory Stuffed Meatloaf recipe from Food.com.
Provided by truebrit
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F.
- Mix all of the ingredients except the stuffing together.
- Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top.
- Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely.
- Bake in the oven for 1 hour and 10 minutes.
- Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices.
- Serve on a heated platter.
- MEAT LOAF STUFFING: Melt the butter in a large skillet.
- Add the onion and the celery and cook an stir until the onion is tender.
- Remove from the heat and stir in the remaining ingredients.
Nutrition Facts : Calories 540.5, Fat 31.7, SaturatedFat 15.9, Cholesterol 150, Sodium 1070.4, Carbohydrate 31.9, Fiber 2.2, Sugar 3.3, Protein 30.5
GREEK MEATLOAF
Slice open this Greek Meatloaf for an impressive reveal. Spinach and feta cheese are stuffed inside pork to give this Greek Meatloaf its distinct flavor.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Heat oil in medium skillet on medium heat. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Add garlic; cook and stir 1 min. Remove from heat.
- Beat 1 egg in large bowl. Add meat, oats, dressing, parsley, oregano, pepper and onion mixture; mix just until blended.
- Shape 2/3 of the meat mixture into shallow loaf in 13x9-inch baking dish sprayed with cooking spray. Press down center of loaf to make indentation.
- Beat remaining egg in medium bowl. Add spinach and feta; mix well. Spoon into indentation in meatloaf; cover with remaining meat mixture. Press edges together to seal, completely enclosing spinach mixture. Top with mozzarella; cover.
- Bake 1 hour or until meatloaf is done (160°F), uncovering for the last 10 min. Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 135 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 1 g, Protein 29 g
GREEK MEAT LOAVES
Flavored with sun-dried tomatoes and Greek olives, this twist on traditional meat loaf will be a hit, especially when served with a Greek salad and crusty bread. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 loaves (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.
Nutrition Facts : Calories 254 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 545mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
GREEK MEATLOAF
Make and share this Greek Meatloaf recipe from Food.com.
Provided by PetsRus
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- In large bowl, mix all ingredients just until well combined but not overmixed.
- In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf.
- Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed.
- Let stand 10 minutes before slicing.
SUPER STUFFED MEATLOAF
Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.
Provided by CleopatrasCat
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
- Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
- Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
- Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 395.5 calories, Carbohydrate 18.5 g, Cholesterol 110.2 mg, Fat 23.7 g, Fiber 1.8 g, Protein 26.4 g, SaturatedFat 11.9 g, Sodium 705.5 mg, Sugar 3.5 g
GREEK MEATLOAF WITH FETA
Oregano, garlic and feta cheese brings a ho-hum dish to new heights. Serve with Lemon Potatoes and Greek Salad.
Provided by Chef Dee
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir the spices and crushed crackers into the ground beef.
- Stir the eggs into the milk, stir into meat mixture.
- Mix in the feta cheese and press into a 9x13 pan.
- Cover loosely with foil.
- Bake for 30 minutes,at 350, drain.
- Resume baking without foil for 15 minutes or until done.
Nutrition Facts : Calories 370.5, Fat 25.2, SaturatedFat 10.6, Cholesterol 148.8, Sodium 530.9, Carbohydrate 7.8, Fiber 0.3, Sugar 1.2, Protein 26.6
ROCK STAR CHEESY STUFFED MEATLOAF
This recipe comes from joyouslydomestic.com and is the best meatloaf recipe I've ever come across! I like to stuff the meatloaf with Mozzarella and top it with marinara sauce, making it sort of an Italian theme. You can also use a Mexican blend of cheese and top with salsa, so there are many ways to go with this recipe! I sometimes use croutons that you can buy at the store instead of the saltines. Just put them in a bag and crush them with a rolling pin and measure the same as the saltines. Times are approximate.
Provided by FLUFFSTER
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Spray a loaf pan with non-stick spray.
- Combine all of the ingredients except for the cheese in a large mixing bowl. Do not over mix.
- Divide the meat mixture in half.
- Spread half of the meat mixture onto the bottom of the loaf pan.
- Lay down the slices of mozzarella cheese and top with the shredded cheese.
- Spread out the other half of the meat mixture on top of the cheese being careful not to disrupt the cheese layer too much. You can run a rubber spatula down the sides to really press the meat in towards the loaf to help seal everything inches You really want to seal in the cheese so that it doesn't ooze out.
- Squirt some of the reserved ketchup onto the top of the loaf. Spread it with a spatula, if desired.
- Bake, uncovered for 1 hour.
- Allow to rest for 5 minutes before slicing and serving. Plan to eat immediately upon slicing so that the melted cheese does not cool too much and firm up.
Nutrition Facts : Calories 143.3, Fat 8.2, SaturatedFat 4.6, Cholesterol 53.4, Sodium 779.7, Carbohydrate 10.1, Fiber 0.5, Sugar 3.7, Protein 7.6
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