| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for spraying pan
- 8 ounces ground beef
- 8 ounces ground lamb
- 8 ounces ground pork
- 1/2 cup pitted kalamata olives, finely chopped
- 1/2 cup finely diced white onions (about 1 small)
- 1/2 cup coarsely crushed saltines (8 to 10 crackers)
- 1/2 cup whole-milk Greek yogurt
- 2 tablespoons finely minced fresh mint
- 2 tablespoons finely minced fresh oregano
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup crumbled feta
- Mint Tzatziki, recipe follows, for serving
- 1 English cucumber
- Kosher salt
- 1 cup whole-milk Greek yogurt
- 2 tablespoons minced fresh mint
- 1 clove garlic, minced or pressed
Instructions
- Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
- Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.
- Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
- Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.
- Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
- Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.
- Store the tzatziki in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 373 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 100 mg |
| Sodium | 521 mg |
Reviews
This is definitely one of my favorite meatloafs by far. I don’t usually like onions but I don’t mind it in this loaf! The flavors are so, so good. I shared this with coworkers and they absolutely loved it! P.S. I couldn’t find mint so I used fresh basil.
We made this for a church mediterranean night. It was a hit. So good. Thank you for sharing.
What can I substitute for the kalamata olives.
Agree with may others about printing recipes. Do NOT want that checkmark and ingredient jazz and would prefer to not print the photos.Also could not agree more with the comment about the ANNOYING cheering and screaming that goes on for every little thing on this show. Also, Jeffs United States meatloaf is a lot better than this one.
This episode Ultimate Meatloaf inspired me to make turkey meatloaf for my family with feta cheese, they LOVED it!!!!!
In my 65 years, I have never eaten or prepared a meatloaf that I actually liked. Jeff and Geoffrey’s Ultimate Meatloaf was different. It was EXCELLENT! We will continue to prepare and enjoy it. By the way, we had no problem navigating the website or printing out the recipe. Thanks!!!
Excellent update on the classic meatloaf! I substituted with ground turkey for a lower calorie meal but didn’t sacrifice on taste. Love the mediterranean twist.
I made this for dinner tonight. It was good. It was mild in flavor. The meatloaf is not pretty looking, no color, no glaze on top like regular meatloaf. But, I divided the meat in two, making 2 loaves. And instead of serving like a regular meatloaf, I sliced the meat and made pita pocket sandwiches with it, the tzatziki sauce as the spread. It was very good. Will make again but next time adjust the seasonings a bit.
If accessing the recipies that these talented chefs present on the show is a laborous and frustrating experience, then my viewing loyalty will be better used on the Cooking Channel’s “Not My Mama’s Meals”, which airs here in my area at the same time as The Kitchen. Those recipes are equally delicious and much easier to access and print. Food Network – I hope you are listening to loyal fans who are ready to switch. The entire purpose of watching a cooking show is to access recipes and ideas to replicate at home. You are shooting yourself in the foot with a very non-user friendly website. The former version was both – easily accessible and user friendly. Why revamp something that wasn’t broken? Confused.
Meatloaf on the Mediterranean. Excellent. The only change I made was to use a little more using 1 lb of lamb instead of 1/2 lb. Flavors all blended terrifically. Everyone loved it. Will make this again.