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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Flavored with sun-dried tomatoes and Greek olives, this twist on traditional meat loaf will be a hit, especially when served with a Greek salad and crusty bread. Ingredients:
2 eggs, lightly beaten |
1/2 cup ketchup |
1/4 cup 2% milk |
1 large red onion, finely chopped |
3/4 cup quick-cooking oats |
1/3 cup oil-packed sun-dried tomatoes, patted dry and finely chopped |
1/3 cup pitted greek olives, chopped |
2 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon pepper |
2 pounds ground beef |
1/2 cup crumbled feta cheese |
Directions:
1. In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8-in. x 4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months.
2. 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.
3. To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese. Yield: 2 loaves (6 servings each).
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