4.5
2 ratings

Athenian Beef Meatloaf With Cucumber Yogurt Sauce

Meatloaf takes a turn towards Greece
Athenian Beef Meatloaf With Cucumber Yogurt Sauce
Courtesy of Beef. It’s What’s For Dinner

Add Greek seasoning to a standard meatloaf mixture and finish it off with a creamy cucumber sauce. This "Beef. It’s What’s For Dinner." recipe is certified by the American Heart Association®.

Recipe courtesy of Beef. It’s What’s For Dinner

Ready in
1 h and 40 m
10 m
(prepare time)
1 h and 30 m
(cook time)
8
Servings
355
Calories Per Serving

Notes

To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs.

Ingredients

  • 2 Pounds ground beef (96% lean)
  • 1 Cup soft bread crumbs
  • 3/4 Cups finely chopped onion
  • 1/2 Cup 1% low-fat milk
  • 1 large egg
  • 1 Tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
  • 1/2 Teaspoon salt
  • 1 Cup plain, low-fat Greek-style yogurt
  • 1/2 Cup diced cucumber

Directions

Preheat oven to 350°F. 

Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning and salt in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.

Bake in 350ºF oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160°F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl.

Season with salt, as desired.

Set aside.

Let stand 10 minutes; cut into slices.

Serve with cucumber-yogurt sauce. 

ALTERNATE COOKING METHOD:

This recipe can be made in a 6-quart electric pressure cooker.

Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon dried Greek seasoning and salt in a large bowl, mixing lightly but thoroughly.

Pour 3/4 cup water into pressure cooker; set pressure cooker rack in water.

To make a foil sling, cut a 28-inch piece of heavy-duty aluminum foil (or layer two pieces of regular foil) and punch 6 to 8 holes in it using a kitchen fork or small knife.

Form beef mixture into an 8 x 4-inch loaf on the foil sling over the holes.

Lower the meatloaf with the sling onto the pressure cooker rack.

Close and lock pressure cooker lid. Use beef, stew or high pressure setting on pressure cooker; program 25 minutes on pressure cooker timer.

Let the meatloaf stand in pressure cooker for 10 minutes.

Continue as directed in Step 3 to prepare Cucumber-Yogurt Sauce.

Use quick-release feature to release pressure; carefully remove lid.

Using foil sling, transfer meatloaf to cutting board; remove foil and cut meatloaf into 8 slices.

Serve with Cucumber-Yogurt Sauce. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

Nutritional Facts
Servings8
Calories Per Serving355
Total Fat24g38%
Sugar3gN/A
Saturated10g48%
Cholesterol106mg35%
Protein25g50%
Carbs7g2%
Vitamin A25µg3%
Vitamin B123µg100%
Vitamin B60.4mg32.2%
Vitamin C1mg2%
Vitamin D0.4µg2.8%
Vitamin E0.3mg1.9%
Vitamin K10µg8%
Calcium100mg10%
Fiber0.5g2.1%
Folate (food)17µgN/A
Folate equivalent (total)26µg6%
Folic acid5µgN/A
Iron3mg16%
Magnesium27mg6%
Monounsaturated10gN/A
Niacin (B3)5mg32%
Phosphorus219mg31%
Polyunsaturated0.8gN/A
Potassium382mg8%
Riboflavin (B2)0.2mg19.2%
Sodium276mg11%
Trans1gN/A
Water110gN/A
Zinc5mg45%