Greek meatloaf is packed with flavor and perfect for family dinners. This particular recipe calls for green bell peppers and feta, however you can tailor the stuffing to your liking. Add tomato slices, swap out the feta for another salty cheese, or skip the peppers and feta altogether and use hard boiled eggs (particularly popular in Greece). Bake with potato wedges and you’ve got an easy one pan meal.
Ingredients
For the meatloaf
- 2 pounds ground beef
- 2 tablespoons fresh mint
- 1 cup bread crumbs
- 2 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt
- 2 cups water
- 1 bell pepper
- 5 ounces feta
For the potatoes
- 6-8 medium potatoes
- 1 teaspoon oregano
- 1.5 teaspoons salt
- 1/4 cup extra virgin olive oil
- 2 cups water
Preparation
- Wash and finely chop the mint
- Peel and mince the garlic
- Combine the ground beef, mint, garlic, bread crumbs, salt, water, and olive oil in a large mixing bowl. Note that depending on the type of breadcrumbs used, the recipe may call for more or less water. Add the water 1/2 cup at a time. After adding the first cup, hand mix all of the ingredients together. The mixture should be wet but solid enough that you can shape into a loaf
- Using half of the ground beef mixture form into a flat log shape with your hands
- Cut the feta into thin strips and place in the center of the meatloaf
- Wash and slice the bell pepper into strips and place on top of the feta
- Mold the second half of the ground beef mixture and lay on top of the other half, connecting both sides so that the bell pepper and feta are sealed in
- Wash, peel, and quarter the potatoes and place around the meatloaf in the pan
- Pour the water and olive oil over the potatoes and sprinkle with the salt and oregano
- Bake in a preheated oven at 350 degrees for 1 hour and 30 minutes
- Note: the liquid shouldn’t fully evaporate from the pan while baking. Check midway through. If there is less than 1/4 inch of liquid in the pan, add an extra cup of water
