Tangy, garlicky, and savorythis Greek meatloaf gets flavor boosts from spinach, feta, and pomegranate molasses.
And of course ketchup on top.
But every once in a while I need a change.
Sally Vargas
This Greek version is made with sauteed fresh spinach, zesty feta cheese, and ground beef.
Garlicky Greens Add Flavor!
(I use this method when I make tomato sauce, too.)
Sally Vargas
Next, add the spinach and stir it until it wilts and is just barely cookedthis maintains its freshness.
A Note About the Feta
For this recipe, avoid the packages of pre-crumbled feta.
Buy the cheese in a block and cut it into chunks yourself so they stay in small pieces.
Sally Vargas
Youll love taking a bite and finding little nuggets of cheese.
What Is Pomegranate Molasses?
Thick pomegranate molasses is common in Middle Eastern cooking.
Sally Vargas
If you feel like making it yourself, tryElises recipe!
The slices are much more appealing when the loaf has been chilled and firmly set.
But who can wait that long?!
Sally Vargas
How to Store and Freeze Meatloaf
Dont forget to squirrel away the leftovers for meatloaf sandwiches!
Meatloaf, well-wrapped in plastic, will keep for 3 to 4 days in the refrigerator.
Wrap it whole or cut it into thick slices and wedge small pieces of parchment paper between the slices.
Sally Vargas
Store in the freezer for up to 3 months.
Spray a 9-by-5-inch loaf pan with vegetable oil spray.
In a large pan, combine the oil and garlic.
Sally Vargas
Set the pan over medium heat.
When the garlic sizzles, cook and stir it for 30 seconds.
Stir in the parsley and the cooked spinach.
Sally Vargas
Add the beef and stir until combined.
Add the feta cubes and stir gently to keep the cubes in large pieces.
In a small bowl, mix the ketchup and pomegranate molasses.
Transfer the meat mixture to the loaf pan and smooth the top.
Set the pan on a baking sheet and bake for about 45 to 50 minutes.
Remove from the oven and pour the glaze over the top of the meatloaf.
Continue baking for a few more minutes if the meatloaf is not quite done.
Let the meatloaf cool in the pan for at least 10 minutes.
trigger the side of a knife around the edge of the pan.
Carefully lift the meatloaf from the pan with a thin spatula and transfer to a serving platter.
Sprinkle the chopped pistachios and parsley over the top.
Slice and serve with a green vegetable and baked potatoes, if you like.
Leftovers will keep for 3 to 4 days in the refrigerator.
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