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Egyptian Greek Meatloaf Recipe
10 potatoes
1 lb ground beef
2 cloves of garlic minced
3/4 cup dry bread crumbs
2 tbs chopped fresh parsley
1 tbs crushed dried mint
1 egg
1 3/4 tsp salt
1 1/2 tsp pepper
2 hard cooked eggs
3 tbs lemon juice
2 tbs dried oregano
2 tbs olive oil
Peel and quarter potatoes. In large pot, cover potatoes with cold water; bring to boil and cook for 10 minutes. Drain and set aside. In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/4 tsp of the salt and 1 tsp of the pepper; form into an oval loaf. Scoop out 2 spoonfuls of meat from the top of the loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture. Place meat loaf in shallow roasting pan; surround with potatoes. Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes. Pour in 3/4 cup water. Bake in 325°F oven for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170°F. Makes 10 servings.
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