The last Sunday before Thanksgiving week here, I got a hankering for something different for supper. Meatloaf sounded tasty, and I thought the leftover would make for yummy sandwiches during a busy week of holiday prep.
But while I have several variations on meatloaf, I was wanting something different, and a vague idea for a Greek-style meatloaf started forming in my mind. I Googled for inspiration and decided to combine elements from two recipes as a springboard for my own version.
In discussing the recipe with friends, a good friend (and fellow meatloaf enthusiast) remarked that neither recipe had any kind of sauce included in the meat loaf or spread on top — and all of my variations include some kind of sauce. My friend suggested a Greek-style tomato sauce, which I thought sounded perfect.
Flavored with feta cheese and Kalamata olives, this is a Greek-influenced take on an American staple, although Wikipedia assures us that some form of meatloaf is common in many countries, including Greece:
In Greece, meatloaf is referred to as rolo (Ρολό) and it is usually filled with hard boiled eggs, although several other variations exist.
Because feta cheese and Kalamata olives have such strong flavors, I went easy with them. You can add in more to taste, if you like.
In my opinion, the sandwiches are even yummier than the original meatloaf!!
So the next time you’re wanting a bit of a different spin on some comfort food, give my Greek-Style Meatloaf a try — it smells and tastes so yummy, you’ll think you’re at a big, fat Greek wedding. 😉
I made mine with lean ground turkey and ground turkey sausage, but lean ground beef and reduced-fat pork (or turkey) sausage would be yummy, too.
Missie’s Greek-Style Meatloaf (Serves 6)
- 1 pound lean (90/10 or greater) ground turkey (or ground beef)
- 1/2 pound ground turkey sausage (or reduced-fat ground pork sausage)
- 1 egg
- Splash of red wine vinegar (couple of tablespoons or so; eyeball it) (OR a splash of red wine and a squirt of yellow mustard)
- 1/2 (of a large) or 1 whole (small) onion, diced/minced
- 2 stalks celery, sliced
- 2 slices sandwich bread (I used wheat bread), torn into crumbs or whizzed through a small food processor
- Seasonings to taste: Worcestershire sauce, garlic (powder and/or minced), oregano, parsley, coarse ground black pepper
- Approximately 1/2 of a 3.5 ounce package of reduced-fat feta cheese crumbles (or more or less to taste)
- Approximately a dozen Kalamata olives, pitted and sliced (or more or less to taste)
- 1 can (8 ounces) tomato sauce, lightly seasoned to taste: Worcestershire sauce, garlic powder, onion powder, oregano, and the barest hint of cinnamon and nutmeg
- Finely chop/dice onion and celery. Tear the bread into crumbs or give it a whiz in a small food processor. Season tomato sauce.
- In a medium-sized bowl, mix together egg, seasonings to taste, onion, celery, bread crumbs, and red wine vinegar (or red wine and a squirt of yellow mustard). Add in approximately 1/2 cup of the seasoned tomato sauce (eyeball it). Add in meat and mix together gently until all the flavors are combined.
- Gently mix in crumbled, reduced-fat feta and sliced black olives.
- Spread mixture into a meatloaf pan or shape into a loaf and place on a rimmed baking sheet. (I used my meatloaf pan.)
- Spread the remaining seasoned tomato sauce on top of the meatloaf.
- Bake at 350F (no need to preheat!) until baked through, approximately 1 hour and 15 minutes to 1 hour 30 minutes.
- Let rest 10 to 15 minutes before removing from pan and/or slicing.
- Refrigerate leftovers — and be prepared for some of the yummiest meatloaf sandwiches you’ve ever had!