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Mediterranean Meatloaf

November 5, 2014 · by Ari ·

Greek Lamb Meatloaf: Greek gyro meats American meatloaf in this incredible comfort food mash-up! {gf}


Hearty, comforting mediterranean lamb meatloaf stuffed with caramelized onions, roasted red peppers and feta cheese, then topped with tzatziki, olives and more! A traditional gyro + Greek salad meet meatloaf in this perfect family dinner.

 

Greek Lamb Meatloaf: Greek gyro meats American meatloaf in this incredible comfort food mash-up! {gf}

Hiiii! I’m back from New York. And I made you a meatloaf. Here she is, dressed up in all her glory. For those of you that care about that kinda thing, I am totally planning on sharing every single detail of my trip, and especially the marathon. But for those of you who are just here for the food, it’s cool. Let’s chat about meatloaf.

Greek Lamb Meatloaf: Greek gyro meats American meatloaf in this incredible comfort food mash-up! {gf}

People get very opinionated about lamb. I think one of the rudest comments I ever received on social media was when I posted my Greek Lamb Burgers, and someone called me a “sick f*@$”. I was actually a little hesitant to post an other lamb recipe, but I truly love it, and with over 82,000 family owned sheep operations in the US, lamb is local and available year round. It’s also super tender, and the bold flavor lends itself to so many cuisines. My favorite is Greek / Mediterranean.

Greek Lamb Meatloaf: Greek gyro meats American meatloaf in this incredible comfort food mash-up! {gf}

This baby is kind of like a gyro + a Greek salad + meatloaf, all wrapped up in one bright, colorful little package. It starts off with ground lamb mixed with caramelized red onion, roasted red pepper, loads of feta cheese, and the normal suspects to hold everything together. Except I don’t use bread crumbs or saltines; instead I use quick oats as a great, healthier, gluten-free (make sure you purchase certified gluten-free if necessary) option.

Greek Lamb Meatloaf: Greek gyro meats American meatloaf in this incredible comfort food mash-up! {gf}

Then we bake it all up, smother it with tzatziki and top it all off with roasted red pepper, more caramelized onions, black (or kalamata–they’re not my favorite…) olives, fresh parsley and even more feta. This is one filling dinner! It’s not the leanest, but feel free to use a low feta, and you can even make your own tzatziki using nonfat Greek yogurt. It’s packed with real, make-you-feel-full ingredients, and especially great when paired with a huge Greek salad or side of veggies.

Print
Mediterranian Meatloaf

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 1/6 meatloaf

Serving Size: 6

Mediterranian Meatloaf

Hearty, comforting lamb meatloaf stuffed with caramelized onions, roasted red peppers and feta cheese, then topped with tzatziki, olives and more! A traditional gyro + Greek salad meet meatloaf in this perfect family dinner.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon balsamic vinegar
  • 2 egg whites
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 pound ground lamb
  • 1/2 cut quick cooking oats*
  • 1/2 cup roasted red peppers (store bought, or make your own!)
  • 1/2 cup crumbled feta
  • pinch thyme
  • pinch each salt and pepper
  • For serving:
  • tzatziki
  • extra feta
  • extra roasted red pepper
  • remaining caramelized onion
  • olives
  • fresh parsley

Instructions

  1. Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.
  2. In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat until soft and caramelized, stirring occasionally, about 40 minutes.
  3. Meanwhile, whisk together egg whites and almond milk in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes. Add lamb, oats, red peppers, feta, thyme, salt, pepper and half the caramelized onions (reserve the other half for topping) to the egg white mixture. Use your hands to incorporate all ingredients until combined. You don't need to over mix. The mixture may appear liquidy at first, but just keep lightly tossing with your hands, and it will come together.
  4. Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove and top with desired toppings. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.
3.1
https://arismenu.com/mediterranean-meatloaf/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Filed Under: Dinner, Entree, Gluten-free, Low Carb · Tagged: feta, greek, lamb, lamb meatloaf, meatloaf, mediterranean, roasted red peppers

Drink & Dish: Mediterranean Quinoa Salad

August 1, 2013 · by Ari ·

Mediterranean Quinoa Salad

There are few things I love more than a fresh summer salad. It’s hot outside. I don’t want to spend hours cooking inside and then put hot food into my hot body. Haha, hot body. Who says things like that??? I mean temperature wise…obviously…

Mediterranean Quinoa Salad

I love bringing healthy sides to barbecues and get togethers. There are so many “salads” filled with gross mayo that don’t even taste very good that seem to be the tradition, and I just don’t get that. I wanted to create a salad that can wear many faces. Healthy side dish? Check. Vegetarian meal option? Check. Vegan meal option? Just leave out the cheese (which makes me cry, but if you’re vegan, you’re probably used to that by now). Serving of veggies? Yeah, got that too. My salad is a chameleon.

Mediterranean Quinoa Salad

This is also one of the simplest, easiest, and fastest dishes I’ve ever made. Seriously, as I wrote up the instructions, I thought to myself “That’s it? What did I forget?” because honestly, I feel like I always forget something. But for real, that’s it. If you cook the quinoa ahead of time and already have roasted red peppers on hand, it literally takes 5 minutes.

Mediterranean Quinoa Salad

Nicole and I always brainstorm together on what we will create for our Drink & Dish episodes that will complement each others’ recipes, but this time it truly was a match made in heaven. Her cucumber gin fizz is the perfect pairing to this salad. I’m not usually a gin person, but it was so light and refreshing, you’ve got to check it out! Also, check out our latest D&D episode!

..

Print
Drink & Dish: Mediterranean Quinoa Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 12-16 servings

Serving Size: approx 1/2 cup

Drink & Dish: Mediterranean Quinoa Salad

Ingredients

  • 1/2 cup dry quinoa
  • 1 large persian cucumber, chopped
  • 1 small 2-2.5 oz can sliced black olives
  • 1/2 cup crumbled feta cheese
  • 2 large red bell peppers, roasted and chopped (or 1 cup chopped roasted red peppers from a jar)
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • generous pinch each salt and pepper

Instructions

  1. Cook quinoa according to package instructions. Drain and cool.
  2. Place cooked and cooled quinoa along with all remaining ingredients in a large bowl. Toss to combine. Serve immediately or store refrigerated in an airtight container for 5-7 days.
3.1
https://arismenu.com/mediterranean-quinoa-salad/

Filed Under: Appetizers, Dinner, Drink & Dish, Entree, Gluten-free, Holiday & Seasonal, savory, Side Dish, Summer, Vegan, Vegetarian · Tagged: drink and dish, gluten free, mediterranean, quinoa, recipe, salad, vegetarian

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