It has been way too long since my last entry! I’m sorry. But I am back, and with my new schedule, maybe I will have a little more time for this. At least some of the weeks I don’t work as much. We’ll see. Wow, this meatloaf turned out well. And with the sauce I could literally taste warmth, and I am not talking about temperature. I am talking about absolute comfort food! Sometimes food and flavors just work out, and this was one of those times.
Ingredients:
-1 lb. ground lamb
-lb. ground veal
-6 oz. feta brick (cut into ½ in. cubes)
-4 oz. can sliced black olives (drained)
-1/2 c. panko
-2 eggs
-S & P (1 tsp. ea.)
-2 Tbsp. fresh mint leaves (chopped)
-1/4 c. Italian parsley (chopped)
-1 tsp. or 1 clove minced garlic
-1. Tbsp dried onion flakes
Combine all ingredients in a large bowl. Mix well. Line a baking sheet with foil. Line up three to six slices of bread on top of the foil. Mound the meat mixture on top of the bread. Shape the meat into a loaf. Place meatloaf on center rack in oven and bake at 375° for ~40-60 min. Let meatloaf rest for 15-30 min. Slice and eat it! The following sauce is pretty darn good to dip it in, or slather on it!
Creamy Mint Cucumber Sauce
-6 oz. Greek Yogurt
-6 oz. sour cream
-1 English cucumber (peeled, coarse grated, and drained)
-1 Tbsp. fresh mint leaves (chopped)
-S & P to taste
-1 Tbsp. dried dill
Stir all ingredients together until well combined. Refrigerate until ready to eat!
I really am not crazy about meat loaf-but this looks incredible. Also-I cooked a meat loaf while I was at Tara’s (your sister is VERY intense) and it was wonderful, but actually Rachel’s recipe. It is filled with blue cheese and dried cherries, (or craisins in a pinch). I will get the recipe to you-I am sure you will tweek it wonderfully. I love you-Mom