Sunday, January 2, 2011

Taste Buds: Greek Meatloaf with Tzatziki Sauce


Now don’t shake your heads and skip this post just because ‘Meatloaf’ is in the title it does not mean it tastes bad because I am telling you this is not your grandma’s meatloaf. We have all had one at one time or another, a hard, unflavoured hockey puck of meat that would be likened to sawdust, chewy sawdust at that. Meatloaf I think gets a bad reputation because of that one person who cooked it horribly leaving us scarred for life. Meatloaf can be FABULOUS; its fast, it’s easy, and if done right it can be downright TASTY!

This meatloaf was born of my love for Greek food on my recent trip to Europe and a Greek inspired meatloaf smothered in a homemade Tzatziki Sauce was just the right delicate combination. Hope you enjoy this as much as we did.

Tzatziki Sauce:
2 cup plain yogurt, strained for 2 hours before starting
1 medium cucumber
2 clove garlic, finely minced
¼ cup olive oil
1 tablespoon lemon zest
2 teaspoons fresh dill, finely minced
1 teaspoon salt

1 tablespoon olive oil
½ medium onion, finely chopped
1.5 pounds raw spinach
½ cup chicken stock
1 pound ground turkey low fat
½ cup bread crumbs
1 egg
1 tablespoons Worcestershire sauce
salt and pepper to taste
½ cup crumbled feta cheese

1. First make the sauce. Tzatziki sauce has to set for at least an hour after its made. Place yogurt in a paper towel lined strainer over another bowl. Cover with saran wrap and refrigerate for at least two hours or leave overnight. Yogurt has too much water in it and you will end up with a super runny Tzatziki sauce, by straining the yogurt you will be surprised at how much water you see in the bowl after just two hours.
2. Peel cucumbers and cut in half lengthwise. Using a spoon scoop out and discard the seeds. Rough chop the cucumber and place in a second strainer over a bowl. Cover the cucumber in salt and let sit for 15 minutes (this will help leech out a bunch of water from the cucumber.
3. For the sauce, pulse cucumber, garlic, olive oil, lemon zest, dill and salt in food processor until very finely chopped. Pour mixture into the bowl of strained yogurt and stir. Refrigerate for at least an hour to let the flavours marinate.
4. Now that the sauce is setting we can start the meatloaf. Preheat the oven to 325 degrees.
5. Heat oil in a large skillet that has a lid over medium heat. Stir in onions and saute until onions are translucent but not browned, about 15 minutes. Put the onions in a large mixing bowl.
6. While onions are cooking destem and rinse dirt off the spinach leaves. Once onions are finished pour the chicken stock into the pan and heat until just boiling. Put in the spinach leaves and cover for four minutes.
7. Remove spinach onto a cutting board. Pour chicken stock into the bowl with the onions. Rough chop the spinach and add to bowl.
8. Add turkey, bread crumbs, egg, Worcestershire sauce and salt and pepper. Mix with your hand until well combined.
9. Place 1/3 of the meat mixture in a large round hockey puck shape onto a wax paper lined baking sheet. Sprinkle meat with feta cheese and using your hand press cheese down slightly to anchor the cheese. Take the remaining 2/3 of the meat mixture and place on top of cheese molding it into a loaf shape.
10. Bake for one hour or until the interal temperature reaches 160 degrees. Let the meatloaf sit for 10 minutes on the baking sheet to set the juices. Slice, drizzle with Tzatziki sauce and serve.


paul peggy zeus said...

This does sound tasty especially with that Tzatziki sauce that i love so much. Keep cooking good lookin.

lilmansworld said...

I would name it something different because that sounds delicious!

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