Greek Meatloaf and Potatoes

If like many Greeks, you got carried away with dyeing Easter eggs, you may have a surplus of a dozen or more hardboiled red eggs. In case the prospect of eating another Easter egg for breakfast has grown tiresome, try incorporating the eggs into a Greek meatloaf. Traditionally, Greek meatloaf features a row of boiled eggs in the center that creates an inventive presentation when sliced and served at the dinner table. The following flavorful meatloaf recipe is a tasty addition to your weeknight meals. Potatoes are a classic accompaniment to meatloaf and the recipe that follows is a Greek-style option. Add chopped hardboiled eggs to the potatoes for richness and to use up more of the leftover Easter eggs, if preferred.

Greek Meatloaf

  • 2 pounds ground beef, sirloin
  • 1 large onion, grated
  • 2 beaten eggs
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • Freshly ground pepper, to taste
  • 1 cup bread crumbs, plain or flavored, as preferred
  • 1/2 cup water
  • Greek extra virgin olive oil
  • 3-4 hardboiled eggs, eggshells removed

In a large mixing bowl, combine the ground beef, onion, beaten eggs, cumin, salt, pepper, bread crumbs, and water. Drizzle a little olive oil over the top and mix. If the mixture seems too wet, add a little more bread crumbs. Mix thoroughly, with hands, if preferred, careful not to overwork the mixture. Place the mixture in a baking pan and form the shape of a meatloaf, making a space down the center for the boiled eggs. Place the eggs in a line down the center and cover with the meat mixture to form the meatloaf shape. Bake in a preheated 375 degree oven for 45 minutes to 1 hour depending on the strength of the oven. Remove from the oven and allow to rest for about 10 minutes before slicing and serving. Serve with a green salad and mashed potatoes or your choice of vegetables.

Homemade Greek-Style Potatoes

  • 5-6 medium Yukon Gold potatoes
  • Salt
  • Pepper
  • Lemon
  • Greek extra virgin olive oil
  • Parsley, chopped, optional
  • 1-2 hardboiled eggs, chopped or sliced, optional

Wash the potatoes thoroughly and place them in a large, deep pot. Fill with cold water to cover the potatoes completely and bring to a boil over medium high heat. Add a dash of salt to the pot and allow the potatoes to simmer until tender. A skewer through each of the potatoes should go in easily. Remove from heat and drain the cooking water. Add a little cold water, about a cup, to stop the cooking process. If desired, remove skins, or leave them on. Slice the potatoes into chunks and place in a mixing bowl, add salt and freshly ground pepper to taste. Add the juice of half a lemon, or more to taste and drizzle with olive oil. Mix and serve warm or at room temperature, if preferred. Garnish with chopped parsley, if using. Add chopped or sliced hardboiled eggs to add richness to the potatoes, if preferred.