Greek Chicken Meatloaf With Tzatziki Sauce Recipes

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GYRO MEAT LOAF WITH TZATZIKI SAUCE



Gyro Meat Loaf with Tzatziki Sauce image

A spin on a classic meat loaf, I love this because I can sneak spinach in on my meat-and-potatoes family. Serve it with Greek-style potatoes or a Greek salad. I also get to make a whole other meal the next night with the leftovers-gyros. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 large eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb or beef
1 cup refrigerated tzatziki sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish., Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce. Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 354 calories, Fat 21g fat (9g saturated fat), Cholesterol 136mg cholesterol, Sodium 472mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

MINI GREEK MEATLOAVES WITH TZATZIKI SAUCE



Mini Greek Meatloaves with Tzatziki Sauce image

Enjoy a hearty Greek dinner with these mini meatloaves made using ground beef and spinach! Serve with classic Tzatziki sauce made using Yoplait® Fat Free plain yogurt.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14

1 lb extra-lean (at least 90%) ground beef
1/2 box (9-oz size) frozen spinach, cooked, well drained (about 1/2 cup)
1 small onion, finely chopped (1/4 cup)
1/3 cup old-fashioned or quick-cooking oats
2 oz crumbled feta cheese
1 egg plus 1 egg white
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3/4 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 medium cucumber, peeled, seeded and finely chopped (1/2 cup)
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, finely chopped

Steps:

  • Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
  • In medium bowl, mix meatloaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.
  • Bake 30 to 35 minutes or until meat thermometer inserted in center of one loaf reads 160°F. Let stand in pan 5 minutes.
  • Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meatloaves with tzatziki sauce.

Nutrition Facts : Calories 330, Carbohydrate 13 g, Cholesterol 135 mg, Fat 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving (2 mini meat loaves and about 1/4 cup sauce each), Sodium 570 mg, Sugar 5 g, TransFat 1/2 g

FETA STUFFED TURKEY MEATLOAF WITH TZATZIKI SAUCE RECIPE - (4.7/5)



Feta Stuffed Turkey Meatloaf with Tzatziki Sauce Recipe - (4.7/5) image

Provided by á-49169

Number Of Ingredients 20

TZATZIKI SAUCE:
1 cup yogurt
1 tablespoon lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half longwise and thinly sliced
1 teaspoon chopped, fresh dill
1/4 teaspoon salt
MEATLOAF:
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 package frozen spinach, thawed and drained
2 pounds ground turkey
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
1 cup crumbled feta cheese
1 large egg, lightly beaten

Steps:

  • For the sauce, mix all ingredients in a medium bowl and chill until serving. For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325°F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through. In a large mixing bowl, combine onion mixture, turkey, almond meal, chicken stock, eggs and Worcestershire sauce. Mix until very well combined. Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf. Bake for 1 to 1 1/4 hours, or until internal temperature reaches 160°F on an instant read thermometer. Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.

GREEK MEATBALLS AND TZATZIKI



Greek Meatballs and Tzatziki image

Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 slices white bread, 1-inch thick
1/4 to 1/2 cup milk, to moisten
1/2 seedless cucumber
Kosher salt
3 tablespoons EVOO
1 1/2 pounds ground lamb or beef
Freshly ground pepper
1/4 cup finely chopped fresh mint
3 tablespoons grated red onion
1 tablespoon finely chopped fresh oregano
2 pinches cinnamon
3 cloves garlic, grated or pasted
1 large egg
Zest and juice of 1 lemon
4 pocket-less pitas or flat breads, cut into wedges
1 1/2 cups Greek yogurt
1/4 cup fresh dill
1 teaspoon ground cumin

Steps:

  • Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
  • Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
  • Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
  • Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
  • Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
  • Serve the meatballs with the sauce and pitas.

GYRO LOAF WITH TSATZIKI SAUCE



Gyro Loaf With Tsatziki Sauce image

I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.

Provided by Mercy

Categories     Meatloaf

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground lamb
1 lb ground beef
1 teaspoon oregano
1 1/2 tablespoons onion powder
1 tablespoon garlic powder
3/4 tablespoon ground pepper
1 teaspoon thyme
3/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 cup sour cream
1 medium cucumber, grated & squeezed dry
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon parsley
1/4 teaspoon dill

Steps:

  • Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
  • Bake at 375°F for about 1 hour 15 minutes.
  • Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
  • Serve it warm or at room temperature.
  • Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.

GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE



Greek Chicken Meatloaf With Tzatziki Sauce image

The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.

Provided by Caroline Cooks

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/2 cup vidalia onion, diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1 1/2 garlic cloves, minced
1 teaspoon olive oil
2 lbs ground chicken
3/4 cup dry breadcrumbs (Panko, if available)
1/4 cup low-fat mayonnaise
2 large eggs, lightly beaten
2 tablespoons fresh flat-leaf Italian parsley, chopped
2 teaspoons mediterranean oregano flakes
2 tablespoons lemon zest (can sub with lemon juice)
1/4 teaspoon salt & freshly ground black pepper
1 teaspoon red chili pepper flakes (optional)
1/2 cup cucumber, peeled and grated
1 1/2 teaspoons garlic powder
1 teaspoon dry dill weed or 3 teaspoons fresh dill weed, finely chopped
1/4 teaspoon dry mustard (optional)
1 cup low-fat sour cream or 1 cup plain yogurt
finely chopped mint, to taste

Steps:

  • MEATOAF.
  • Preheat oven to 350F degrees.
  • Heat skillet over med-high heat, add oil.
  • Sauté onion, peppers celery to soften, about 5 minutes.
  • Add garlic; cook for 2 minutes to release flavor.
  • Set aside.
  • In large mixing bowl, stir together chicken and next 8 ingredients plus sauté veggies.
  • Mix until just combined; too much mixing toughens meat.
  • Spray a 9" loaf pan with cooking spray.
  • Spread mixture into the pan, making sure that there are no air spaces in mixture.
  • Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees.
  • Let stand 10 minutes before slicing.
  • SAUCE.
  • Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup.
  • GYROS.
  • Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional) -- ENJOY!

Nutrition Facts : Calories 339.8, Fat 12.8, SaturatedFat 5, Cholesterol 192.2, Sodium 266, Carbohydrate 16.4, Fiber 2, Sugar 3, Protein 38.3

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