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Jun 102015

     Greek Meatloaf

Wow, if you want to have a different flavor for your meatloaf, you gotta try this!

Noodles with cheese sauce was a great side.

Noodles with cheese sauce was a great side.

The other day Kenny and I were doing a little grocery shopping at Publix Supermarket and as it was around lunch time, a lady was giving away free samples of Olive-Feta Burgers. You know what happened next, we were both trying these babies and although I am not a fan of olives at all, I bit and loved them……… Now, some of the ingredients were not in the burgers themselves but on top of the burgers as a garnish. I got talking to the lady who was serving us and she had the same idea that I had, MEATLOAF! I don’t know if she ever got to try it but Kenny and I were rarin’ to go home and put one of these together and hence, a winner again!

Greek Meatloaf
  • 1-1/2 lbs lean ground beef
  • 4 oz feta cheese
  • 4 tbsp chopped black olives
  • 1 teas Greek seasoning ( I used Cavender's all purpose Greek seasoning)
  • ½ cup chopped red onion
  • ⅓ cup chopped cherry tomatoes plus extra tomatoes sliced for topping
  • ½ cup crumbled feta cheese
  • 4 tbsp dill vegetable dip
  • 2 large eggs
  • ⅓ cup plain dry bread crumbs
  1. Combine all ingredients and mix well.
  2. Place in a loaf pan that has been sprayed with cooking spray.
  3. Bake in a 350 degree oven and cook for 1 hour.
  4. Top with remaining cherry tomatoes that have been sliced and continue cooking for another 30 minutes.

We surely enjoyed this along with some homemade garlic knots and cooked noodles tossed with butter and more garlic! Needless to say, no kisses good night and lotsa toothpaste before bed, ha ha…….(From Wikipedia, the free encyclopedia) In Greece, meatloaf is referred to as rolo (Ρολό) and it is usually filled with hard boiled eggs. Our next adventure?

On a quick note for those of our friends who have been following us, Kenny got some more excellent news from the doctor yesterday as his heart is getting stronger as we speak! Of course now I am getting razzed about having to put up with him for much longer than expected, poor me? Oh HELL not, I mean who would be my photographer and editor-in-chief, chuckle chuckle!!!!!
Enjoy this meatloaf soon………..Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Mar 042015

Pork & Veggie Croquettes

Not to make any of our Northern friends jealous, but I’m about ready to go put on a pair of shorts because it’s sooooo hot today; P.S., that did it, now in shorts!!!! This past weekend, we had a rip roaring fire going in the fireplace, today it’s hotter than Hades and by Friday we’ll be back to having a fire; VERY weird winter for all of us!
With just Kenny and I, left-over meat is not a rarity at all! It’s funny how the older you get, it takes less food to fill up the old tummies! Sagging, shrinking and sleeping, my three S’s for growing old, ha ha! I have more abbreviations like AB’s TTTC, TOD’s, etc., I’ll let you figure them out, and let me know if you think of what the hell they mean! But really, your bodies change so much after a certain age it’s hard to get use to.
These croquettes are kind of like a version of Chinese egg rolls, something I need to get my butt in the kitchen to make real soon as my freezer and husband are both screaming at me for those tasty little tidbits we enjoy so well. However this go around, I really didn’t have enough pork to get the egg rolls made even though I could have added some chicken to the mix and got ‘er done, Oh well! So with that, let’s get going…………


Very tasty and crunchy...

Very tasty and crunchy…

Pork & Veggie Croquettes
  • ¼ cup of butter
  • ¼ cup of flour
  • 1 cup of milk
  • ¼ teas sea salt
  • ⅛ teas white pepper
  • ½ teas dry mustard powder
  • 1 small egg, beaten
  • 1 cup finely diced cooked pork tenderloin (or any left-over pork, chicken or ham)
  • 1 cup cold cooked rice
  • 2-1/2 tbsp finely chopped scallion with tops or any onion of your choice
  • 2-1/2 tbsp finely chopped bell pepper
  • 1 to 2 tbsp grated fresh ginger root
  • 1 large egg + 1 tbsp water whisked together
  • Bread crumbs for coating
  1. Prepare croquettes early enough to refrigerate to get cold and easy to handle.
  2. Melt butter in a saucepan and whisk in the flour until smooth; gradually whisk in the milk stirring until smooth.
  3. Whisk in the salt, pepper and mustard.
  4. Bring to a boil, turn heat down and simmer for about 5 minutes; remove from heat and quickly whisk in the egg.
  5. Return to heat and simmer for another 2 minutes; let cool.
  6. Stir in the pork, rice, onion, pepper and ginger; place in the frig to get cold.
  7. When ready to cook, shape meat mixture into patties or croquettes, roll or pat into bread crumbs, dip in egg mixture and roll or pat into the bread crumbs again.
  8. Deep fry in 365 degree oil until nicely browned. I made patties and fried mine in a cast iron frying pan with heated oil and flipped when browned on one side to brown other side.

We’ve really enjoyed getting a lot of new faces on Facebook and hope to see many more………….. Hope you all enjoy!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

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