Main Dishes:

Greek Stuffed Meatloaf

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Ingredients

2 1/2 pounds ground chuck
1/2 pound finely diced feta cheese
10 kalamata olives, pitted and chopped
1 small onion, finely chopped
2 cloves garlic, finely minced
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon paprika
1 teaspoon black pepper
1 1/2 teaspoons salt
1 egg
1/2 cup bread crumbs
2 pounds fresh spinach, cooked, squeezed dry and chopped fine, or 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

Instructions

Preheat the oven to 350 degrees. In a large bowl, thoroughly mix all the ingredients together except the spinach. On a jelly-roll pan, shape half of the meat mixture into a rectangular shape. Place cooked spinach down the middle of the loaf and top with remaining meat mixture. Pinch edges together and shape into a loaf.

Bake for 1 hour or until a meat thermometer inserted in the loaf registers 165 degrees. If meat seems to be browning too quickly, cover with foil. Remove from oven; let meatloaf stand for 15 minutes to firm up. Slice and serve with roasted potatoes. Makes 8 servings.