Go Back
Greek-Style Meatloaf on a plate
Rachel Kim

Greek-Style Freezer Meatloaf

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85% lean ground beef
  • 1/2 lb ground lamb
  • 3/4 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup crumbled feta
  • 1/3 cup finely chopped pitted Kalamata olives
  • 1/2 cup chopped jarred roasted red peppers drained and patted dry
  • 1/3 cup finely minced onion
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 cup low-sodium beef broth reserved for reheating

Method
 

  1. Soak panko in milk 5 minutes. Stir in eggs, feta, olives, peppers, onion, garlic, oregano, salt, and black pepper.
  2. Fold in beef and lamb just until combined. Shape 9-by-5-inch loaf about 2 1/2 inches high on parchment-lined metal tray.
  3. Before baking, promptly freeze raw loaf until firm. Wrap tightly, bag, label, and freeze up to 2 months. Keep oil, lemon juice, and reheating broth separate.
  4. Thaw wrapped loaf completely on rimmed tray in refrigerator 24 to 48 hours. Unwrap fully; place on parchment-lined rimmed sheet.
  5. Heat oven to 375°F. Mix oil and lemon juice; brush loaf. Bake 60 to 70 minutes to 160°F in center.
  6. Rest 10 minutes; cut 8 slices. Refrigerate cooked leftovers within 2 hours.
  7. Reheat cooked slices covered with a little reserved broth at 350°F for 20 to 25 minutes to 165°F in centers.