Greek Meatloaf hits the spot! With tangy pockets of feta cheese and a jazzy-infused mint flavor, this meatloaf can’t be boring…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 2 pounds ground beef grass-fed
- 3 eggs pastured
- 2 whole onions chopped small, or omit for KETO (add greens of green onions, if desired)
- 1 cup frozen spinach
- 1 jar roasted red peppers
- 1/2 cup cream grass-fed, raw preferred (okay to use coconut cream for the non-dairy version)
- 1/2 cup fresh mint lightly packed
- 1/2 pound feta cheese preferably sheep’s milk Israeli feta which is milder and creamier
- 1/3 cup cassava flour or 2 Tablespoons psyllium husk powder, for KETO version
- 1 Tablespoon butter or lard or avocado oil
- 4 cloves fresh garlic crushed or minced
- 3 teaspoons sea salt divided (see recipe below)
- 2 teaspoons dried oregano or dried rosemary
- 1/2 teaspoon baking soda, sifted
- 2 shakes spearmint essential oil
- freshly ground black pepper to taste
Preparation Method
- Heat large skillet over high heat. Add butter or lard.
- Add chopped onions and 1 teaspoon sea salt. Saute over medium-high heat for 5 minutes.
- Cover and reduce heat to medium for 5 additional minutes.
- Stir in oregano (or rosemary) and turn off heat. Allow cooling slightly while you proceed with recipe.
- Line a LARGE loaf pan with parchment paper.
- Preheat the oven to 350 degrees Fahrenheit.
- Place large cookie sheet on oven shelf (to catch any drips from meatloaf as it bakes.)
- In the small bowl sift together cassava flour and baking soda. Set aside.
- Drain liquid from jarred roasted peppers.
- Place them on a cutting board and slice them into 1/2″ strips. Set aside.
- Into a large food processor fitted with a metal blade add the following in this order: 3 eggs, fresh mint, garlic, essential oil, ground beef (broken into smaller chunks), remaining 2 teaspoons sea salt, and cream.
- Top with cooling onions. Sprinkle cassava flour (or psyllium) over food processor ingredients.
- Pulse mixture about 5 times, to mostly distribute. Pulse a bit more if needed.
- You can also mince the fresh mint and mix all of this with your hands in a large bowl, which is the old-fashioned way of making meatloaf.
- That’s a great option and will just turn out a slightly different texture than using a food processor.
- Remove lid. Add frozen spinach and feta, broken into both medium size and small chunks.
- Pulse again 3-4 times. At this point, the food processor is very full.
- Use a wooden spatula to push some of the feta and spinach down into the meat mixture, but don’t over mix.
- Or if using your hands and a bowl, mix in spinach and feta manually.
- Scoop/pour and spread meat mixture into loaf pan, evenly distributing any larger chunks of feta or spinach.
- Shape the top so it’s slightly mounded in the center.
- Lay pepper strips across the top of meatloaf decoratively. Press them in slightly.
- Greek Meatloaf with feta and mint
- Place meatloaf on a cookie sheet in preheated oven. Bake 1 hour and 10 minutes, if using the large loaf pan.
- Remove and allow to cool for 15 minutes before slicing.
- Serve with Greek olives, cucumbers and whatever else you love from this region: probiotic sour cream/thick yogurt, fresh lemon wedges, tomatoes if in season, a big green salad with red onions and olive oil, capers, figs, oranges etc.
Enjoy it!!
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