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    You are in: Home / Greek / Greek Meatloaf With Feta Recipe
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    Greek Meatloaf With Feta

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on November 06, 2008

      Perfect - except I added black olives to make it REALLY Greek.

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    • on August 14, 2008

      Thanks, Chef Dee for another excellent recipe

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    • on August 08, 2008

      I used ground lamb instead of beef and because the only crackers I had were (heavily!) garlic flavored, I left out the garlic powder. I halved the recipe and baked at 350F in an 8x8 pan for 42 minutes (until the meatloaf hit 160F). Delicious! Served with Microwave Corn in Butter Sauce and a salad. Thanks for the recipe!

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    • on July 01, 2008

      This was one incredible meatloaf! I admit to making a few changes, as one of my dinner guests was a professed meatloaf hater, but could be fooled into eating it if it was cooked on the grill instead of oven baked for some reason. I left out the crackers, milk and eggs, and then cooked the loaf "low and slow" in the rotisserie basket of a grill for about an hour and a half. The result was stunning and has made me more than eager to purchase my own grill in the near future! I'd like to try the recipe completely as intended eventually, but I have every faith that it will turn out equally great. Thanks so much for the great recipe!

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    • on January 18, 2007

      I found this very tasty. Enjoyed the different than your average flavor. I had some Feta Cheese, and didn`t know what to do with it.I wasn`t even sure I liked it, so decided to give it a try. I had some Wheat a Bix cereal, to use up as well, and it worked great in place of crackers. Thanks for posting.

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    • on January 17, 2006

      I used a pie plate to cook this. For the crackers I used fine bread crumb and feta with fresh basil and sundried toms. Added a sprinkle of cinnamon to the top. This will make excellent meatloaf sandwiches tomorrow. Guessed and cooked at 350.

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    • on January 12, 2006

      I substituted quick oats for the crackers and added some chopped onion and carrot. It was very moist, but a tiny bit bland to my taste. However since everyone in my family put ketchup on it, the blandness didn't really matter. I really liked the feta in it and will probably make it again.

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    • on October 17, 2005

      I had a container of feta not opened yet but outdated by 2 days and was already getting ripe but hate to throw that expensive cheese out so your recipe was perfect and the family all agreed 5 stars. I also used quick oats instead of the crackers

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    • on April 07, 2005

      I halved this recipe perfectly but the instructions were a bit unclear. The main thing is there is no oven degree to use. (I used 350F)I decided to mix everything together and used quick oats instead of cracker. Worked perfect! Also I was lucky enough to get some authentic Greek oregano sent to me by Evelyn/Athens and used it in this. MMMMM! SOOO Good!

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    Nutritional Facts for Greek Meatloaf With Feta

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 370.4
     
    Calories from Fat 226
    61%
    Total Fat 25.1 g
    38%
    Saturated Fat 10.5 g
    52%
    Cholesterol 148.8 mg
    49%
    Sodium 530.8 mg
    22%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.2 g
    5%
    Protein 26.6 g
    53%
    Detailed Nutrition Values About Nutrition Info
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