Greek Meatloaf
Last night in Winnipeg, we were the coldest city on earth! A distinction I would happily give up. And yet this morning the coffee is hot, I do not have to venture out quite yet and I am snuggled up with fuzzy socks on my feet and a blanket across my lap. How do we live here? Well, this is one of my secret coping methods: I have such a vivid imagination that often times, surrounding myself with aromas and flavours from a place that I have traveled to, will take me right back to that time and place. This really saves money in our travel budget! I was in Greece many, (many), years ago but the flavours of lemon, feta and oregano are so distinctive, that I can recall the surprising heat of that spring and hear the constant traffic sounds from Omonia Square in the heart of Athens. I was such a picky eater then, having never traveled to Europe before, that I turned my nose up at moussaka and spanakopita. Oh, to have the chance to relive those times again.
I buy large “club” packs of ground beef and then repackage them into smaller portions as soon as I get home from grocery shopping. Although ground beef is already one of the most economical meats around, purchasing it in this manner makes it even more so. As a result, I can always rely on having chubs of ground beef in our deep freeze. Beef is so versatile; this recipe combines traditional Greek ingredients to a meatloaf recipe and the results are a hearty and exotic tasting dinner. Here is a fabulous link about utilizing beef to same time and money.
This recipe is a slow-cooker one as I am trying to increase my repertoire on the off chance, I decide to take a particular job that has been made known to me. The couple of handling tips are from Sally Vaughan-Johnston’s Best of Bridge Slowcooker Cookbook fame, whom I had the opportunity to work with prior to Christmas. Plus, on a bone-chilling day like this one, it is lovely to have hearty aromas waft through the house.
She suggests that you take a long piece of aluminum foil, fold it in half lengthwise and then place it in the bottom of the pot with the edges up and over the rim. This way when cooking is complete, you grasp the foil ends and lift out the meatloaf, draining off any accumulated fat.
Do you happen to have one of these handy little choppers? Mine is an OXO and comes in so handy as I hate chopping onions. Once it is out and already needs washing, I just use it to chop everything else up too. Then you just pull it apart and throw it in the dishwasher-so handy. I got mine in a goodie bag when I attended Eat, Write, Retreat earlier this spring in Washington DC. I won the opportunity to attend through Canada Beef. Coincidence? I think, not.
- 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.
Kath’s quote: “Triptolemus, one of the principal figures in Greek religion, is said to be the inventor of the plow and of agriculture, and therefore the real father of what we call civilization.”-M.F.K. Fisher
Love-that is all.
I also vividly remember the fresh flavours of Greece. In addition I remember the tomatoes and bell peppers we used to make a Greek salad almost every single day. Coming home we couldn’t figure out why it was not as tasty here. Now I know it was the vine ripened flavourful vegetables and fabulous olive oil. This sounds delicious.