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Greek Meatloaf Recipe

Written by Published on Updated on June 5, 2019 in Main dishes

Hiiii,

Do you ever have those moments in life when you think what in the world am I doing?  The other day I was taking a break in between lessons sipping a cup of Tea, thinking what in the world are you doing?  You are a tutor and a food blogger but can you do both???  I thought about it for a while and I said YES!!!  I love being a food blogger, sharing these wonderful recipes with all of you and having WONDERFUL and FUNNY comments left after each of my posts. 🙂  Some crack me up to the point where my stomach hurts from laughing so much!!!.  🙂 

Tutoring has become quite an interesting challenge.  I wasn’t sure what I was getting into when I first started but believe me there have times when I have been left with my jaw dropped to the floor.  I am so impressed as to what lengths people go to learn a new language. The fact that most of my students are self-taught just surprises me.  🙂 

Ok, back to the recipe, I remember growing up there were times my mom would make Meatloaf.  Not a fan of the Meatloaf with the boiled egg in the middle.  I try to avoid making Meatloaf as much as I can. 🙂  But on Sunday I was watching Chef Yiannis Loukakos making this Meatloaf recipe which I found to be interesting.  The show caught got my husband’s attention and then he turned and said “Let’s have Meatloaf for lunch”.  I rolled my eyes, 🙂 and responded MEATLOAF!!!! ufffff hehehheh

I tweaked the recipe but I have to admit this Meatloaf came out even better than I expected.  🙂

Have a great day everyone!! 🙂

GREEK MEATLOAF RECIPE

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Ingredients
  

  • 150 grams Carrots grated
  • 150 grams Onions chopped
  • 350 grams Ground Beef
  • 300 grams Ground Veal
  • 1 1/1 tablespoon Ginger powder
  • 2 Eggs
  • 150 grams Milk
  • 150 grams White Bread finely chopped in blender or food processor
  • 2 tablespoons French’s or Dijon Mustard
  • 1/3 cup of BBQ Sauce ready made
  • 1/3 cup Parsley chopped
  • Salt
  • Vegetable Oil
  • 1/3 cup Oregano
  • 10 Bacon Strips

Instructions
 

  • Add Vegetable Oil, Carrots, Onions into a skillet and sauté
  • Sprinkle Ginger Powder and sauté for about 15 minutes.
  • In a large bowl add the rest of the ingredients.
  • Set aside to cool off. Add into meatloaf mixture and mix.
  • On a large piece of baking paper add the Bacon Stripes.
  • Place the meat mixture on top of the Bacon Stripes.
  • Roll into a tube and cool for 1 hour.
  • Take the baking sheet off and place Meatloaf into a baking pan and cook at 180 degrees for 1 hour or until golden brown.

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

9 Comments

  1. lillyevechristie
    April 3, 2019 at 9:58 am  ·  Reply

    Looks fantastic, will definitely be trying it!

  2. Invisibly Me
    April 3, 2019 at 3:10 pm  ·  Reply

    Another interesting recipe as I had no idea what would constitute the Greek aspect of a meatloaf. And I think you’ve made a great choice by saying YES to both tutoring & food blogging! =]
    xx

  3. a little Swiss, a little Canadian
    April 4, 2019 at 1:23 am  ·  Reply

    Looks delicious! I’ve never put carrots in my meatloaf before, interesting.😋

    • foodzesty
      April 4, 2019 at 5:23 am  ·  Reply

      Thank you!!! I know I found the recipe to be so interesting and it is delicious…and I’m not even a Meatloaf fan at all. 🙂

  4. popsiclesociety
    April 4, 2019 at 5:49 am  ·  Reply

    Of course you can do them both as long as you enjoy them 😊 Is difficult to do things that you don’t like, you see it as only a job and that’s it. Not a fan of the meatloaf either but this looks delicious 😋 Thank you! 😘🤗

  5. dtills
    April 5, 2019 at 5:46 pm  ·  Reply

    I also have deep, emotionally derived meatloaf scars! My mom’s was the classic “meatloaf of the 60s” recipe 🤢 But my hubby has had several recent restaurant successful versions, all wrapped in bacon!😂 I bet he would love yours!💕

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