Whole Grain Greek Meatloaf Recipes

BASIC MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, whisk egg and milk. Add bread; let stand for 5 minutes. Stir in onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well., Shape into a loaf in a greased 11x7-in. baking pan. Bake, uncovered, for 35 minutes; drain. , Spoon ketchup over loaf. Bake until a thermometer reads 160°, 10-20 minutes longer. Let stand for 10 minutes before slicing.

GREEK MEATLOAF

Steps:

• Preheat oven to 350°F
• In large bowl, mix all ingredients just until well combined but not overmixed.
• In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf.
• Bake meat loaf 1 hour approx, drain fat half way through cooking, if needed.
• Let stand 10 minutes before slicing.

WHOLE GRAIN MEDIUM SHELLS WITH BEANS AND ESCAROLE

Steps:

• 1. Heat olive oil in a large deep skillet over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover and cook until tender, 10 minutes.
• 2. Meanwhile, finely chop sage, thyme, and garlic together. Stir chopped herb mixture and beans into vegetables.
• 3. Cook pasta according to package directions. After 5 minutes, stir in escarole and continue to cook, until shells are "al dente," 1 to 2 minutes more. Drain, reserving 1 1/2 cups pasta water.
• 4. Add pasta and escarole to the vegetables, tossing with some pasta water until creamy and coated. Stir in 3/4 cup cheese, season with more salt and pepper to taste. Serve with grated cheese and a dollop of tomato pesto if desired.
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BAKED WHOLE GRAIN PENNE WITH FALL VEGETABLES

Steps:

• Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
• Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
• Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

GREEK GRAIN SALAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
• Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
• Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
• Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.