marsha-tbay
Well-known member
Greek Stuffed Meatloaf with Tzatziki
Serves 4 to 6
Tzatziki
1 cup plain nonfat yogurt, drained
1/2 cup finely chopped seeded cucumber,
patted dry
with a paper towel
1 garlic clove, minced
1 tbsp. chopped fresh dill or 1/2 tsp.
dried dill
1 tbsp. chopped fresh mint
1/4 tsp. salt
1/4 tsp. freshly ground pepper
In a small bowl, combine all the ingredients and mix well. Cover and refrigerate until ready to serve. Makes about 2 cups.
Greek Stuffed Meatloaf
1 lb. ground lamb
1/2 lb. ground pork sausage
1/4 cup chopped yellow onion
1/4 cup chopped red bell pepper
1 garlic clove, minced
3/4 cup coarse dried bread crumbs
1/2 cup plain nonfat yogurt
1 large egg, lightly beaten
1 tbsp. fresh lemon juice
1/2 tsp. dried oregano
1 tbsp. fresh chopped dill or 1 tsp. dried dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Spinach Filling (recipe below)
Mint leaves and Kalamata olives for garnish
Toasted Pita Wedges (recipe below) for serving
Preheat the oven to 350°F.
In a large bowl, combine all the meatloaf ingredients and mix well.
Turn half of the mixture into a lightly sprayed or oiled 9 by 5-inch loaf pan and gently pat down. Spread the filling on top, leaving a 1/2-inch border. Add the remaining meat mixture and pat down.
Bake until the meatloaf is firm and the top is lightly browned, about 1 hour. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the mint leaves and olives and serve with the Tzatziki and toasted pita wedges.
Spinach Filling
1/2 package (5 oz.) frozen spinach, thawed and
squeezed dry
1/2 cup crumbled feta cheese
2 tbsp. chopped sun-dried tomatoes, packed in oil, drained
1 garlic clove, minced
1/4 tsp. EACH dried dill and salt
In a medium bowl, mix together all the ingredients. Makes about 3/4 cup.
Toasted Pita Wedges
1/4 cup olive oil
2 garlic cloves, minced
3 pita pockets
In a small bowl, mix together the olive oil and garlic and let stand for 15 minutes. Preheat the oven to 300°F. Cut the pitas in half and cut each half into 4 wedges. Open the wedges, split them into triangles, and place, smooth side down, on a baking sheet. Brush with garlic oil
and bake until slightly browned, about 15 minutes. Let cool on a rack. Makes 24 wedges.
Garry-gourmetgardofeat
Serves 4 to 6
Tzatziki
1 cup plain nonfat yogurt, drained
1/2 cup finely chopped seeded cucumber,
patted dry
with a paper towel
1 garlic clove, minced
1 tbsp. chopped fresh dill or 1/2 tsp.
dried dill
1 tbsp. chopped fresh mint
1/4 tsp. salt
1/4 tsp. freshly ground pepper
In a small bowl, combine all the ingredients and mix well. Cover and refrigerate until ready to serve. Makes about 2 cups.
Greek Stuffed Meatloaf
1 lb. ground lamb
1/2 lb. ground pork sausage
1/4 cup chopped yellow onion
1/4 cup chopped red bell pepper
1 garlic clove, minced
3/4 cup coarse dried bread crumbs
1/2 cup plain nonfat yogurt
1 large egg, lightly beaten
1 tbsp. fresh lemon juice
1/2 tsp. dried oregano
1 tbsp. fresh chopped dill or 1 tsp. dried dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Spinach Filling (recipe below)
Mint leaves and Kalamata olives for garnish
Toasted Pita Wedges (recipe below) for serving
Preheat the oven to 350°F.
In a large bowl, combine all the meatloaf ingredients and mix well.
Turn half of the mixture into a lightly sprayed or oiled 9 by 5-inch loaf pan and gently pat down. Spread the filling on top, leaving a 1/2-inch border. Add the remaining meat mixture and pat down.
Bake until the meatloaf is firm and the top is lightly browned, about 1 hour. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the mint leaves and olives and serve with the Tzatziki and toasted pita wedges.
Spinach Filling
1/2 package (5 oz.) frozen spinach, thawed and
squeezed dry
1/2 cup crumbled feta cheese
2 tbsp. chopped sun-dried tomatoes, packed in oil, drained
1 garlic clove, minced
1/4 tsp. EACH dried dill and salt
In a medium bowl, mix together all the ingredients. Makes about 3/4 cup.
Toasted Pita Wedges
1/4 cup olive oil
2 garlic cloves, minced
3 pita pockets
In a small bowl, mix together the olive oil and garlic and let stand for 15 minutes. Preheat the oven to 300°F. Cut the pitas in half and cut each half into 4 wedges. Open the wedges, split them into triangles, and place, smooth side down, on a baking sheet. Brush with garlic oil
and bake until slightly browned, about 15 minutes. Let cool on a rack. Makes 24 wedges.
Garry-gourmetgardofeat