Greek Meatloaf

October 19, 2016

In the fall, meatloaf becomes a staple in our house.  Something about it just feels warm and cozy like a hug, and I find myself adding it to the menu almost every week.  In relatively little time, the prep work is done, and the house begins to fill with a comforting aroma that almost takes me back in time.  BUT, as much as everyone in this house LOVES meatloaf (the littlest one, included!) I get tired of the same meatloaf over and over.  So tonight, I brought something new to the table with a Greek twist on a family fall favorite.  The 2 parts lean turkey to 1 part lamb makes this a guilt-free, satisfying dinner that’s sure to please one and all.

Greek Meatloaf

1lb lean ground turkey (I use 90/10)
1/2 lb ground lamb
1 egg
1/2 can of diced fire roasted tomatoes, drained
2 cups wilted baby spinach
1 cup crumbled feta cheese
1/2 cup panko breadcrumbs
2 TBSP garlic powder
2 TBSP onion powder
Juice of 1 lemon
Ketchup (to coat the top)

The beauty of meatloaf prep:
Toss all of the ingredients into a bowl and combine with your God given tools- your hands!  Squish and mix!

I actually took my meatloaf mixture and formed it into two loaves of equal size on a baking sheet.
Then, each was coated with ketchup before being popped into a 375 degree oven for 50-60 minutes.

I have to tell you- this was the most moist and flavorful meatloaf that I have made in a while.  It’s definitely a keeper in our book, and I hope it will be in yours, too!

What’s your favorite fall comfort food?

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