Name: Greek Meatloaf, with Feta, Roasted Peppers and Oregano
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Cuisine: International
Ingredients: Napoleon Co. Grille Garlic Cloves; Ground Lamb; McCormick Ground Oregano; MMD 80% Lean 20% Fat Ground Beef Patties; David's Kosher Salt; SIGNATURE SELECTS Balsamic Vinegar; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; O Organics Parsley, Organic; Dynasty Japanese Style Bread Crumbs, Rice Panko; Turtles Egg; SIGNATURE SELECTS Tomoto Paste, Product; Boar's Head Crumbled Feta Cheese; Mezzetta Roasted Red Bell Pepper Strips

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Preheat the oven to  375F.  
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Line a Baking Sheet with Parchment Paper.

In a large bowl, combine the bread crumbs, garlic, eggs, oregano, 1 cup feta, the roasted peppers, tomato paste, balsamic vinegar, salt and pepper. Mix Well.

Add the beef and lamb and gently mix with the other ingredients. I like to do this with clean hands, but you can use a large wooden spoon. Just be careful not to overwork the meat or the loaf will be tough.

Transfer the meat mixture to the prepared baking sheet and shape it into a large thick log. Bake for about 1 hour, or until cooked through.

Let the loaf cool for 10 minutes, then cut into 1-inch-thick slices. Serve topped with some extra crumbled feta and the chopped parsley.

Greek Meatloaf, with Feta, Roasted Peppers and Oregano

Serves 8

10 mins prep

60 mins cook

70 mins total

What you need

How to make