I scrambled the leftovers into my eggs the next morning and topped it with Greek yogurt 'cause I'm just awesome that way....but enough about me - on to the recipe! I served this with a side of Quinoa Cauliflower Mash - that recipe posts tomorrow.
My secret to a good meatloaf is to combine all the other ingredients first and then mix them into the meat; you get better distribution that way.
makes 6-8 servings (but remember, a 3 oz piece is a P10 serving)
1 tablespoon dried oregano
1 tablespoon minced garlic
6 oz feta cheese, crumbled
10 oz frozen chopped spinach, thawed and drained
1 cup red onion (can sub regular onion), chopped
2 lbs ground beef or ground turkey
In a large mixing bowl, stir together the eggs, garlic and oregano, then add in the onion and cheese and spinach, mix well.
COAT YOUR HANDS WITH OLIVE OIL.
Put the meat into the mixing bowl and squish squish squish away, making sure that all the ingredients are thoroughly incorporated into the meat, make sure and flip and split and separate and continue squishing until you have a great mixture.
Crockpot instructions: Coat the crockpot with olive oil, plop the mixture in and shape into a low flat even loaf (to cook evenly). Cover and cook on LOW for 8 hours. Uncover and let sit for about 5 minutes before serving.
Oven instructions: Put meatloaf into a pan and shape evenly to ensure it cooks evenly. Bake at 350 for 90 minutes.
|Greekloaf and a side of Quinoa Cauliflower Mash|