Greek Stuffed Meatloaf Food

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

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 STUFFED GRAPE LEAVES WITH MEAT AND RICE (DOLMADES)

Steps:

• Thoroughly rinse and drain the grape leaves and set aside.
• Prepare a dutch oven by placing several grape leaves on the bottom to form a layer.
• In a large bowl, combine all the ingredients in a bowl, except for the lemon and chicken broth.
• Starting with a grape leave, place a tablespoon of mixture at the top of a leaf. Fold over, fold in sides, and roll!
• Place seam-side down in the pot. Continue in a single layer all the way around the pot, and then build a second layer, until all of the grape leaves are used up.
• Squeeze the juice of the half lemon over the dolmades.
• Pour the chicken broth over the dolmades until they're covered.
• If there is any filling left over, add to the pan.
• Cover the dolmades with a small flat plate to keep them submerged.
• Place a lid on the pot, and bring to a boil. Then lower to simmer and cook for about 50-55 minutes until the dolmades are tender and the rice and meat is cooked through.
• Make the Avgolemono Sauce by beating the two eggs until frothy. Add the lemon juice and beat some more until combined. Add juice from the pot of dolmades to egg/lemon mixture and beat until combined. Then, add the mixture to the pan. Gently shake the pan to distribute the mixture.
• Serve with a Greek Salad and crusty bread for a simple meal, or as a tasty appetizer.

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 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.

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.

STUFFED QUESO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment.
• Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
• Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
• Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
• Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.