I’ll admit it…this meatloaf never really visited Greece. It gets its name from some of the combinations of seasonings and ingredients, not from any sort of an authentic connection to the country itself.
Even though it never been to the Old Country, it’s jam packed with flavor, and that comes from the woman who both hates meatloaf and can’t make meatloaf! (My meatloaf attempts have gone down in history as lethal bricks or toxic lumps, take your pick.)
It’s easy, delicious, and versatile!
- 2 lbs. ground meat (turkey, lamb, pork, or beef)
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. oregano
- 1 tsp. dried peppermint leaves (I used peppermint out of a peppermint tea bag)
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. rosemary, crumbled
- 1 1/2 tsp. lemon pepper
- 1 tbsp. Worcestershire sauce
- 1 tsp. liquid smoke flavoring
- 3 eggs
- 6 slices whole wheat bread, torn into soft crumbs
- 1 c. wilted baby spinach (I piled it in a bowl and microwaved it just until it was wilted until I had enough)
- 1 large red onion, chopped finely
- 1 c. feta cheese, crumbled
- 1/4 c. milk
Combine eggs and milk, beat lightly. Add bread crumbs and spinach, stir to combine. Pour into large bowl and add the other ingredients. Squish everything together well. After all ingredients are well combined, divide meat mixture into half.
Form each half into a long thin smooth roll and place on baking sheet. Bake at 350 degrees F. for about 45 minutes.
This also can be frozen after it is cooked, and it reheats well.