Description
This meatloaf combines the rich flavors of grass-fed beef, fresh mint, and creamy feta for a delicious and satisfying meal.
Ingredients
Scale
- 2 pounds ground beef (grass-fed)
- 3 eggs (pastured)
- 2 whole onions (chopped small, or omit for KETO (add greens of green onions, if desired))
- 1 cup frozen spinach
- 1 jar roasted red peppers
- 1/2 cup cream (grass-fed, raw preferred (okay to use coconut cream for non-dairy version))
- 1/2 cup fresh mint (lightly packed)
- 1/2 pound feta cheese (preferably sheep’s milk Israeli feta which is milder and creamier)
- 1/3 cup cassava flour (or 2 Tablespoons psyllium husk powder, for KETO version)
- 1 Tablespoon butter (or lard or avocado oil)
- 4 cloves fresh garlic (crushed or minced)
- 3 teaspoons sea salt (divided)
- 2 teaspoons dried oregano (or dried rosemary)
- 1/2 teaspoon baking soda (sifted)
- 2 shakes spearmint essential oil
- freshly ground black pepper (to taste)
Instructions
- Heat large skillet over high heat. Add butter or lard. Add chopped onions and 1 teaspoon sea salt. Saute over medium-high heat for 5 minutes. Cover and reduce heat to medium for 5 additional minutes. Stir in oregano (or rosemary) and turn off heat. Allow to cool slightly while you proceed with recipe.
- Line a LARGE loaf pan with parchment paper. Preheat the oven to 350 degrees Fahrenheit. Place large cookie sheet on oven shelf (to catch any drips from meatloaf as it bakes.)
- In small bowl sift together cassava flour and baking soda. Set aside.
- Drain liquid from jarred roasted peppers. Place them on a cutting board and slice them into 1/2″ strips. Set aside.
- Into a large food processor fitted with a metal blade add the following in this order: 3 eggs, fresh mint, garlic, essential oil, ground beef (broken into smaller chunks), remaining 2 teaspoons sea salt, and cream. Top with cooling onions. Sprinkle cassava flour (or psyllium) over food processor ingredients. Pulse mixture about 5 times, to mostly distribute. Pulse a bit more if needed. (Don’t over mix.)
- Remove lid. Add frozen spinach and feta, broken into both medium size and small chunks. Pulse again 3-4 times. Push some of the feta and spinach down into the meat mixture, but don’t over mix.
- Scoop/pour and spread meat mixture into loaf pan, evenly distributing any larger chunks of feta or spinach. Shape the top so it’s slightly mounded in the center.
- Lay pepper strips across the top of meatloaf decoratively. Press them in slightly.
- Place meatloaf on cookie sheet in preheated oven. Bake 1 hour and 10 minutes, if using large loaf pan. Remove and allow to cool for 15 minutes before slicing.
- Serve with Greek olives, cucumbers and whatever else you love from this region: probiotic sour cream/thick yogurt, fresh lemon wedges, tomatoes if in season, a big green salad with red onions and olive oil, capers, figs, oranges etc.
Notes
- For a KETO version, omit the onions and use greens of green onions.
- Feel free to substitute the cassava flour with psyllium husk powder.
- Ensure the meatloaf has cooled slightly before slicing to retain its shape.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg