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Greek Meatloaf Pita Pockets Recipe
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Greek Meatloaf Pita Pockets
Serves 8
A uniquely delectable sandwich.
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Ingredients:
| 2 tablespoons olive oil |
| 1 package baby spinach, 5 oz. |
| 2 cloves garlic |
| 2 eggs |
| 1 cup panko breadcrumbs |
| 1 teaspoon kosher salt |
| 1/4 teaspoon ground black pepper |
| 1 tablespoon lemon zest |
| 1/2 cup chopped parsley |
| 3/4 teaspoon cinnamon |
| 3/4 teaspoon coriander |
| 6 oz crumbled feta cheese |
| 2 lb ground beef |
| 8 pocket pitas |
| Chopped fresh tomato, for topping |
| Chopped red onion, for topping |
| Chopped fresh cucumber, for topping |
| Tzatziki Sauce, for serving |
Directions:
- Preheat oven to 350° F.
- Pour 1 tablespoon olive oil into a large pan. Bring to medium heat and add spinach and garlic. Cook for 2 minutes, stirring frequently until spinach begins to wilt. Remove from stovetop and let cool.
- In a large mixing bowl, combine eggs, panko breadcrumbs, salt, pepper, lemon zest, parsley, cinnamon, coriander and cooked spinach. Stir together well.
- Add feta crumbles and ground beef to the mixing bowl and mix well.
- Transfer meatloaf mixture to a loaf pan. Place loaf pan in the oven and bake for 1 hour. Remove from oven and let cool.
- Once cool, cut into 8 squares and place each meatloaf square in a pita pocket. Add tomato, onion and cucumber. Drizzle with Tzatziki sauce and enjoy!
| Course: | Dinner, lunch |
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