Spinach, feta and black olive meatloaf

By Jason Skrobar
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 red onion, minced
  • 3-4 cloves of garlic, minced
  • 4 cups of spinach
  • 1 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta, crumbled
  • 1/2 cup black olives, pitted
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs, beaten

Fig glaze:

  • 6 dried figs, finely chopped
  • 1 cup balsamic vinegar
  • 1/2 cup brown sugar

Directions

  1. Pre-heat oven to 350° and line a baking sheet with parchment paper.
  2. To make the meatloaf, begin by adding olive oil to a pan over medium high heat. Add onions, and sauté for five minutes and then add the garlic and spinach. Continue to sauté until everything the onions have softened and the spinach has wilted, about 5 more minutes.
  3. Remove the pan from the heat and let cool slightly.
  4. In a large mixing bowl combine breadcrumbs, oregano, mint, paprika, salt, pepper, feta, olives, beef, pork, eggs and sautéed vegetables. Mix well.
  5. Place the mixture on the prepared baking sheet and form into a log. Brush with fig glaze (recipe to follow), and bake in the oven for 50 minutes.

Fig glaze:

  1. In a small pot over medium high heat add figs, balsamic and brown sugar. Bring to a simmer and let stir until sugar has melted. Continue to simmer on low for 20 minutes until the glaze has reduced and become thick and glossy.

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