Saturday, March 29, 2008
Shelly's Greek Mini Meatloaf
1 1/2-1 3/4 pounds Ground Beef
1/4 cup Italian Style Dry Breadcrumbs
1/4 cup Milk
2 oz. Tomato Basil Feta Cheese, crumbled
2 Eggs, beaten
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
3 oz. Carrot, shredded
1 teaspoon Greek Seasoning
1 teaspoon Oregano
a few twists Black Pepper
Saute onions till golden. Add garlic cook 1 minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat eggs. Add eggs and soaked breadcrumbs to ground beef. Add cooled veggies, carrots, seasonings, cheese. Mix till combined. Divide into 8 equal mounds.
Form into mini meatloaves. If you have this super groovy pan like me use it. Bake for 45 minutes in a 350 oven.
These freeze well (either cooked or uncooked.)
I served them with Italian Green Beans (frozen) and a Pesto Fage Greek Yogurt Dipping Sauce. I've been a dipper from the beginning. It helps keep everything sliding in the right direction plus you get the added protein from the Fage.
Shelly's Pesto Yogurt Dipping Sauce
1/2 cup Fage Greek Yogurt (I buy the 2%)
2 Tablespoons Storebought Pesto Sauce (I use Trader Joe's but Buitoni/Contadina has one available in most supermarkets near fresh pasta)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper.
Mix together and let sit for a few minutes in the fridge.
Great dip for beef, fish, chicken, or veggies.
Posted by Michelle "Shelly" at 11:44 AM