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Greek Meatloaf Pita Pockets
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Serves 8 |
A uniquely delectable sandwich.
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!
Cooking Method: | Stovetop, Bake |
Main Ingredient: | Ground Beef |
Course: | Dinner, lunch |
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