Mediterranean Meatloaf A new take on an old classic Serves 4-6 11/2 cup chopped onions 4 cloves of minced garlic Olive oil 2 5-oz pkgs of fresh organic spinach, chopped 1/3 cup chopped fresh parsley 1 cup breadcrumbs or oats 2 eggs, beaten 1 tsp dried crushed roasemary 1/2 tsp dried oregano r marjoram 3 TBSP dijon mustard 1/4 cup ricotta cheese 1/4 cup dry red wine 1 TBSP fresh lemon juice 1 tsp salt 1 tsp black pepper 2 lbs Strauss ground Free Raised® Grass Fed Beef, Veal, or American Lamb 1 cup crumbled feta 1 cup quartered cherry tomatoes 2 TBSP fresh chopped parsley 1/4 tsp black pepper 1/4 tsp dried oregano or marjoram 1. Preheat oven to 375°F. Heat sauté pan over medium heat. Add olive oil to coat bottom of pan. Add onions and garlic; sauté until tender. Add spinach and parsley; sauté until wilted. Season with salt and pepper. Set aside and let cool. In separate bowl, combine all remaining ingredients except ground veal/lamb/beef. Add sautéed spinach, onions, ground veal/lamb/beef; mix well. Thorough mixing helps hold the meatloaf together. Tip: Use a paddle attachment on mixer. Press meatloaf mixture into loaf pan. Bake in preheated oven for 1 hour. While meatloaf is baking, combine all ingredients for topping; set aside. After meatloaf has cooked, add topping and increase temperature to 400°F. Bake for 15 minutes. Internal temperature should reach at least 165°F. Remove from oven, let rest and cool for at least 15 minutes before removing from pan. Slice, serve, enjoy.

Mediterranean Meatloaf

Mediterranean Meatloaf
Prep Time : 30 min
Cook Time : 1 hr 15 min
Rating:
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Ingredients

INGREDIENTS FOR MEATLOAF:

1½ c chopped onions

4 cloves of minced garlic

Olive oil for sautéing

2 5-oz pkgs of fresh organic spinach, chopped

⅓ c chopped fresh parsley

1 c breadcrumbs or oats

2 eggs, beaten

1 Tsp dried crushed rosemary

½ Tsp dried oregano or marjoram

3 Tbs Dijon mustard

¼ c ricotta cheese

¼ c dry red wine

1 Tbs fresh lemon juice

1 Tsp salt

1 Tsp black pepper

2 lbs Strauss ground veal or lamb or combination of both

 

INGREDIENTS FOR TOPPING:

1 c crumbled feta

1 c quartered cherry tomatoes

2 Tbs fresh chopped parsley

¼ Tsp black pepper

¼ Tsp dried oregano or marjoram

METHOD
Preheat oven to 375°F. Heat sauté pan over medium heat. Add olive
oil to coat bottom of pan. Add onions and garlic; sauté until tender. Add spinach and parsley; sauté until wilted. Season with salt and pepper. Set aside and let cool. In separate bowl, combine all remaining ingredients except ground veal/lamb. Add sautéed spinach, onions, ground veal/lamb; mix well. Thorough mixing helps hold meatloaf together. Tip: Use paddle attachment on mixer. Press meatloaf mixture into loaf pan. Bake in preheated oven for 1 hour. While meatloaf is baking, combine all ingredients for topping; set aside. After meatloaf has cooked for 1 hour, add topping and increase temperature to 400°F. Bake for 15 minutes. Internal temperature should reach at least 165°F. Remove from oven, let rest and cool for at least 15 minutes before removing from pan. Slice, serve, and enjoy.

 

 

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