Greek Meatloaf
Author: Food Food Musings adapted from Sally Vaughan Johnston
Recipe type: Entree
- ½ c bread crumbs (I run old bread through the food processor and then keep a bag in the freezer for convenient use)
- ½ c milk
- 1 T canola oil
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 red, yellow or orange pepper, seeded and chopped
- 1 t oregano
- 12 c fresh parsley, chopped
- 1 egg, lightly beaten
- ½ c light feta (loosely chopped NOT crumbled)
- 1 T sun-dried tomato pesto
- 1 t lemon juice
- 1 lb. ground beef
- In a small bowl, combine bread crumbs and milk and allow to soak.
- Heat oil over medium heat, add onion, garlic, pepper and oregano and cook until fragrant.
- Combine soaked breadcrumbs, this mixture and the rest of the ingredients into a large bowl.
- Blend together with freshly washed hands.
- Turn into the slow-cooker insert on top of the aluminum foil as described above.
- Cook on high for 4-5 hours or until an instant-read thermometer inserted in the centre registers 160 degrees F.
- Transfer to a cutting board using by grasping the and lifting using the foil handles.
- Let stand for 10 minutes before slicing.
Recipe by Food Musings at http://foodmusings.ca/recipes/greek-meatloaf/
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