Greek Loaf Food

GREEK MEAT LOAVES

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.

TRADITIONAL GYRO MEAT

Steps:

• Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
• Preheat oven to 325 degrees F (165 degrees C).
• Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

GREEK-INSPIRED TURKEY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with nonstick cooking spray.
• Mix turkey, feta cheese, eggs, oregano, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper together in a large bowl. Transfer to the loaf pan and shape into a loaf.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour 15 minutes. Pour off juices and allow to cool in the pan for 30 minutes before slicing.

GREEK MEATLOAF

Steps:

• Heat oven to 350ºF.
• Heat oil in medium skillet on medium heat. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Add garlic; cook and stir 1 min. Remove from heat.
• Beat 1 egg in large bowl. Add meat, oats, dressing, parsley, oregano, pepper and onion mixture; mix just until blended.
• Shape 2/3 of the meat mixture into shallow loaf in 13x9-inch baking dish sprayed with cooking spray. Press down center of loaf to make indentation.
• Beat remaining egg in medium bowl. Add spinach and feta; mix well. Spoon into indentation in meatloaf; cover with remaining meat mixture. Press edges together to seal, completely enclosing spinach mixture. Top with mozzarella; cover.
• Bake 1 hour or until meatloaf is done (160°F), uncovering for the last 10 min. Let stand 10 min. before slicing to serve.

GREEK LOAF

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the olives.

GREEK MEATLOAF

Steps:

• Preheat oven to 350°F
• In large bowl, mix all ingredients just until well combined but not overmixed.
• In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf.
• Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed.
• Let stand 10 minutes before slicing.

WHOLE-GRAIN GREEK MEATLOAF

Steps:

• Put the bulgur in a small bowl, cover with hot water and soak until softened, about 1 hour. Strain and set aside.
• Toss the cucumbers, tomatoes, half the mint, 1 tablespoon of the oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; cover and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan lightly with cooking spray and set aside.
• Pulse the onions into a paste in a food processor, scraping down the bowl as needed. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion paste and any onion juice and cook, stirring occasionally, until the paste begins to brown (it will still be light), about 10 minutes. Add the cumin, cinnamon, allspice, 1 1/2 teaspoons salt and a few grinds of pepper and continue cooking until the onion-spice paste starts to look dry and is fragrant, 4 to 6 minutes.
• Add the onion-spice paste, bulgur, ground beef, egg, breadcrumbs, remaining chopped mint, 1/2 teaspoon salt and several grinds of pepper to a large mixing bowl and mix with your hands until thoroughly combined. Press the mixture into the prepared baking pan; sprinkle with the pine nuts if using and press in. Bake until the meatloaf begins to pull away from the sides, is browned on top and registers 165 degrees F on an instant-read thermometer, 30 to 35 minutes. Slice the meatloaf into 1-inch-thick slices and serve hot with the cucumber-tomato salad and dollops of Greek yogurt alongside.

GREEK MEATLOAF WITH FETA

Steps:

• In a large bowl, stir the spices and crushed crackers into the ground beef.
• Stir the eggs into the milk, stir into meat mixture.
• Mix in the feta cheese and press into a 9x13 pan.
• Cover loosely with foil.
• Bake for 30 minutes,at 350, drain.
• Resume baking without foil for 15 minutes or until done.