Best 7 Greek Stuffed Meatloaf Recipes

GREEK MEAT LOAVES

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., 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. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.

JALAPENO POPPER-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, eggs, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl until combined. Press about 3/4 of the meat mixture into the bottom and up the sides of a loaf pan, leaving a well in the middle.
• Mix together cream cheese, 1 cup Cheddar cheese, jalapeno peppers, garlic powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a separate bowl until combined. Press cream cheese mixture into the well of the meatloaf. Cover with remaining meat mixture, pressing along the edges to seal. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven, brush with barbeque sauce, and sprinkle with 2 tablespoons grated Cheddar. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place meatloaf under the broiler and cook until barbeque sauce is bubbly and cheese is melted, 2 to 3 minutes.

GREEK STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix lamb and hamburger together.
• Combine with eggs, milk, and oats. Set aside.
• Saute onion in oil over moderate-low or low heat for 20 to 30 minutes until translucent and golden. Estimate the cooking time for the onions and approximately 3 to 4 minutes before the end of the cooking, add the garlic.
• Combine meat mixture with onions, garlic, parsley, salt, cumin, and pepper.
• In a 9" X 13" baking dish, shape 2/3 of meat mixture into a hollow shell.
• Combine spinach, egg, and feta cheese from filling ingredient list. Pack this filling into the hollow cavity of the meat loaf.
• Sprinkle with chopped olives.
• Cover filling with remaining meat mixture.
• Combine ketchup, cinnamon, parmesan cheese and Tabasco sauce if using for the topping; spread over meatloaf.
• Bake for 70 to 80 minutes.

STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
• Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

STUFFED QUESO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment.
• Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
• Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
• Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
• Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.

MINI GREEK MEATLOAVES WITH TZATZIKI SAUCE

Steps:

• Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
• In medium bowl, mix meatloaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.
• Bake 30 to 35 minutes or until meat thermometer inserted in center of one loaf reads 160°F. Let stand in pan 5 minutes.
• Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meatloaves with tzatziki sauce.

GREEK MEATLOAF WITH FETA

Steps:

• In a large bowl, stir the spices and crushed crackers into the ground beef.
• Stir the eggs into the milk, stir into meat mixture.
• Mix in the feta cheese and press into a 9x13 pan.
• Cover loosely with foil.
• Bake for 30 minutes,at 350, drain.
• Resume baking without foil for 15 minutes or until done.