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thick cooked beef-and-lamb meatloaf slices with small white feta pieces, dark olive bits and red roasted pepper pieces inside under a plain browned top on an ordinary platter, with no ketchup, side dishes or garnish
Rachel Kim

Greek-Style Freezer Meatloaf

Feta, olives and roasted red pepper give this beef-and-lamb loaf a filling pattern that stays noticeable in the slice. Keep the add-ins chopped small so they don't create weak seams through the meat. Freeze the loaf raw on its cooking pan or a flat tray before wrapping, then thaw it fully before baking. A thin lemon-oil brush is enough for the top; this one doesn't need ketchup covering the flavor of the lamb.
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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 for 5 minutes. Stir in eggs, feta, olives, roasted peppers, onion, garlic, oregano, salt and black pepper.
  2. Fold in beef and lamb just until combined. Shape a 9-by-5-inch loaf about 2 1/2 inches high on a parchment-lined metal tray.
  3. Freeze before baking: freeze the raw shaped loaf promptly until firm, then wrap tightly, place in a freezer bag, label and freeze for up to 2 months. Keep oil, lemon juice and reheating broth separate.
  4. Thaw the wrapped loaf on a rimmed tray in the refrigerator for 24 to 48 hours until fully thawed. Remove all wrapping and place on a parchment-lined rimmed baking sheet.
  5. Heat the oven to 375°F. Mix oil and lemon juice and brush over the loaf, then bake for 60 to 70 minutes until the center reaches 160°F.
  6. Rest for 10 minutes and cut into 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 until the centers reach 165°F.