by Barb Hopkins

Created on: July 11, 2008   Last Updated: January 30, 2009

A favorite comfort food, traditional meatloaf can get a tasty Mediterranean twist with this quick and easy recipe. This recipe is always a hit because the loaf that is created is always very flavorful and nicely moist. Because this recipe only requires one bowl for preparing and one dish for cooking, it leaves the cook with very little to clean afterward. It is a dish that is easy and fast to prepare and once it is in the oven, you are free to prepare other dishes or simple relax until the timer buzzes.

KITCHEN TOOLS NEEDED

1 large mixing bowl

measuring spoons and cups

1 large mixing spoon

13 x 9 x 2 inches rectangular baking dish, lightly coated with cooking spray

Serves: 4 to 6

INGREDIENTS FOR MEDITERRANEAN/GREEK MEATLOAF

1.5 pounds extra lean ground beef (ground turkey can be substituted)

1 cup finely ground bread crumbs

1 cup skim milk

1 small container (about .5 cup) of reduced fat/light Feta cheese (crumbled)

2/3 cup Kraft Light Balsamic Vinaigrette with Extra Virgin Olive Oil

3 tablespoons Liquid Egg Whites or 1 large egg

1/4 cup coarsely chopped fresh garlic (I use chopped garlic from the jar.)

1 small bunch, about 8-10, green onions, finely chopped

1 teaspoon dried basil,

.5 teaspoon black pepper.

Heat oven to 350 degrees. Mix all ingredients together thoroughly in the large mixing bowl. A large mixing spoon will work but I prefer to use my washed hands to really get the ingredients mixed properly.

Transfer the mixture to the coated baking dish. Form the mixture into a loaf. Bake in the oven at 350 degrees for about 55 minutes. Check the center of the loaf, if still slightly pink, cook for another 10 minutes. Remove the loaf from the oven and cover with tin foil. Let stand for 10 to 15 minutes before slicing and serving.

MEDITERRANEAN MEATLOAF COMPANIONS

Grilled eggplant makes an excellent side dish with this meatloaf as does a mixed-greens salad featuring cucumbers and black olives and the leftover Kraft Light Balsamic Vinaigrette. When grilling the eggplant, try brushing a little of the Balsamic Vinaigrette and some garlic onto the eggplant slices for a very tasty treat. If you have any leftover meatloaf, try it the next day sliced thin on sandwich bread with a little horseradish for zip.

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