Mini Greek Meat Loaves With Tzatziki Sauce Recipes

Steps:

• Heat oven to 350°F Spray 8 regular-size muffin cups with cooking spray.
• In medium bowl, mix meat loaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.
• Bake 30 to 35 minutes or until meat thermometer inserted in center of one loaf reads 160ºF. Let stand in pan 5 minutes.
• Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meat loaves with tzatziki sauce.

Steps:

• Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
• In medium bowl, mix meatloaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.
• Bake 30 to 35 minutes or until meat thermometer inserted in center of one loaf reads 160°F. Let stand in pan 5 minutes.
• Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meatloaves with tzatziki sauce.

Steps:

• Salmon: Preheat oven to 450 degrees.
• Line a baking sheet with tinfoil and coat generously with cooking spray.
• Brush salmon fillets with olive oil and sprinkle with the Greek Seasoning. Place on baking sheet. Bake on the middle rack for 13-15 minutes or until the Salmon is no longer opaque and it flakes easily.
• Tzatziki: Combine all ingredients in a small bowl and whisk together. Store in fridge until ready to use. (flavor becomes better when it's stored in the fridge.).

Steps:

• Falafel:.
• In food processor place onion, parsley, and garlic. Pulse until finely minced.
• Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans.
• Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil.
• Stir in the bread crumbs.
• Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.
• Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low.
• Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side.
• Tzatziki Sauce:.
• In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.
• Serve on pita bread with sauce spooned over.

Steps:

• Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
• Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
• Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
• Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
• Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.

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.

Steps:

• MEATOAF.
• Preheat oven to 350F degrees.
• Heat skillet over med-high heat, add oil.
• Sauté onion, peppers celery to soften, about 5 minutes.
• Add garlic; cook for 2 minutes to release flavor.
• Set aside.
• In large mixing bowl, stir together chicken and next 8 ingredients plus sauté veggies.
• Mix until just combined; too much mixing toughens meat.
• Spray a 9" loaf pan with cooking spray.
• Spread mixture into the pan, making sure that there are no air spaces in mixture.
• Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees.
• Let stand 10 minutes before slicing.
• SAUCE.
• Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup.
• GYROS.
• Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional) -- ENJOY!

Steps:

• Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish., Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce. Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°.