Greek Style Meatloaf
¾ lb ground lamb
½ lb ground beef
1 large yellow onion, small diced
3 garlic cloves, minced or microplaned
2 Tsp dried oregano
½ cup panko breadcrumbs
Worcestershire sauce. few dashes to taste
3 Tsp Ketchup
2 Tsp fresh mint, minced
2 Tsp fresh parsley, chopped
½ cup feta cheese
2 Tsp kosher salt
2 tsp black pepper
1/3 cup of Ketchup
2 Tsp Brown Sugar
Preheat oven to 400 degrees
Add a 2 tablespoon of Kosterina EVOO in a pan and sweat onions until almost tender. Add garlic and stir for 1 min. Turn off heat and transfer onions and garlic to a separate bowl to let cool.
Grease or spray non stick spray on meatloaf pan and set aside.
In a large mixing bowl, add ground lamb and beef, oregano, eggs, ketchup, Worcestershire, panko, herbs and the cooled onions and garlic. Gently mix with your hands. Spread the meatloaf mix flat in the bowl and add the feta cheese. Fold the meatloaf together and carefully transfer to meatloaf pan.
Mix glaze ingredients together and spread on top of meatloaf. Transfer meatloaf pan on top of baking sheet in case of any spills and bake for 50 min.
Let the loaf rest for at least 10 min before serving and drain any excess oil or moisture from loaf.
Stuffed eggplant baked to perfection with potatoes is a Greek classic. We provided a creative alternative by filling them with light quinoa, sweet onion and a feta and pomegranate topping. The filling is so good, you can serve it on its own as a Greek twist on tabouli! This version was development by our very own, Anna Gass (Kosterina Executive Chef).
Pre-Orders cannot be combined with regular orders