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–+ servings

Greek-Style Smoked Meatloaf with Feta, Olives, and Sun-Dried Tomatoes

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1½ pounds ground beef
  • ½ cup plain breadcrumbs
  • 1 large egg
  • ⅓ cup milk
  • ½ cup crumbled feta cheese
  • ⅓ cup pitted Kalamata olives, chopped
  • ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
  • ¼ cup finely diced red onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, for the loaf pan

fremgangsmåte
 

  • Preheat an electric smoker to 250°F. Add wood chips according to the smoker’s instructions.
  • In a large bowl, whisk the egg and milk. Stir in the breadcrumbs and let them soften for a minute.
  • Add the ground beef, feta, olives, sun-dried tomatoes, red onion, garlic, oregano, salt, and black pepper. Mix gently with your hands just until combined. Avoid compacting the mixture, which can make the meatloaf dense.
  • Lightly coat a small loaf pan with the olive oil. Shape the meat mixture into a loaf and place it in the pan. If your smoker has a rack designed for meatloaf, you can shape the loaf on that instead.
  • Smoke the meatloaf at 250°F until the center reaches 160°F on an instant-read thermometer, about 2 to 2½ hours. Check the temperature in the thickest part of the loaf.
  • Carefully remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps it hold together and keeps the slices tender.

merknader

Chop the olives and sun-dried tomatoes fairly small so they spread evenly through the loaf. Since the feta and olives are already salty, taste the mixture before adding more salt only if needed. Leftover slices reheat well in a covered pan with a small splash of water.
Course: Main Course
Cuisine: Mediterranean
Equipment: Electric Smoker, Loaf Pan, Large Mixing Bowl, Instant-Read Thermometer