Meatloaf takes a turn towards Greece with this easy recipe! Add Greek seasoning to a standard meatloaf mixture and finish it off with a creamy cucumber sauce.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff
Athenian Meatloaf with Cucumber-Yogurt Sauce
Calories198 Per Serving
Proteing Per Serving
Fiber0g Per Serving
|Total Fat||6.0 g|
|Saturated Fat||2.7 g|
|Trans Fat||0.2 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.2 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||0 g|
|Added Sugars||5 g|
1/2 starch, 3 1/2 lean meat
2 lbs ground beef (96% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup 1% low-fat milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1/2 teaspoon salt
1 cup plain, low-fat Greek yogurt
1/2 cup diced cucumber
Preheat oven to 350°F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning and salt in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350ºF oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160°F.
Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Season with salt, as desired. Set aside.
Let meatloaf stand 10 minutes; cut into 8 slices. Serve with cucumber-yogurt sauce.
Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs.
Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.