GREEK GYRO Inspired MEATLOAF with TZATZKIKI SAUCE (Yogurt Cucumber) * Beef or Lamb * Feta Cheese, Spinach, Oregano & Garlic *

olive oil non-stick spray

ready to bake

hot from oven

scoop out the seeds

drain grated cucumber on towels

Tzatzkiki Sauce

I love Greek food, and my husband loves meatloaf ~ so it seemed perfect to combine those wonderful flavors into one of his favorite dinners.  You can use ground lamb or beef for this ~ and then make the simple TZATZKIKI (Yogurt Cucumber) SAUCE to spoon over the meatloaf when you serve it.  I made some Roasted Greek-style Lemon Potato Wedges (listed in my potato category) and simple steamed summer squash as side dishes.


GREEK GYRO-Inspired MEATLOAF with TZATZIKI SAUCE


1/2 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
(use the rest of the package in a spinach omelet or quiche another day)
1/2 cup dry bread or Panko crumbs (I like Italian seasoned or Roasted Garlic best)
1/2 cup white or yellow onion, finely chopped
1 egg, lightly beaten……………………………..1 tsp. dried oregano
2 TB Feta cheese, crumbled
1 tsp. garlic powder……………………………….1 tsp. Kosher salt
1 lb. ground lamb or extra-lean ground beef (I use 96/4 ground sirloin, so I do add about 2 tsp. extra-virgin olive oil for added fat {but that’s a heart healthy fat})

TZATZKIKI SAUCE (recipe below) ** NOTE: This needs to sit for at least 20 minutes before serving, so make it as soon as you stick the meatloaf in the oven.

***

Preheat oven to 350°.  Spray a loaf pan with olive oil non-stick cooking spray and set aside.
 
Combine all of the meatloaf ingredients together in a large bowl (with your hands ~ don’t overwork the mixture; just gently mix it).  Pat it into the loaf pan.  Bake (uncovered) 40-45 minutes.  Let stand 5-10 minutes before slicing. Serve with TZATZKIKI SAUCE:

1 tsp. garlic, crushed or minced………………...……2 tsp. lemon juice
1 tsp. white wine vinegar…………………………....…1 tsp. extra-virgin olive oil
3/4 cup plain Greek yogurt (Fage brand is exactly 6 oz)
1/2 tsp. Kosher salt...……………………………………..1/2 tsp. black pepper
About 4” of a cucumber (medium thick ~ I didn't use a hothouse, and didn't peel it)


Cut the cucumber in half lengthwise and scoop out the seeds.  I grate it in my food processor; then scrape it out onto a paper towel.  Top with another paper towel and squeeze to remove excess liquid. Then put the cucumber with the rest of the ingredients into a bowl & mix to combine well.  Let it set for at least 20 minutes for the flavors to blend well together.


Serves 2-4 (depends how hungry you are or if you're serving teenage boys)

Roasted Greek Lemon Oregano Potato Wedges

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