Friday, September 14, 2012

Mediterranean Meatloaf

   Is there any better comfort food than meatloaf? My mom always made a great meatloaf when I was growing up, and when I decided to start hosting dinners I thought it'd be a great addition to my menu. I wanted to spice it up a little, though, so I added some Israeli flavors. One neighbor says this is the best meatloaf he's ever had and demands I make it every time he comes over. My parents love it, even though my father insists on putting ketchup on it, like he does with everything. I love ketchup and it goes great on meatloaf, but not this meatloaf. For this one, you really want to use the the non-dairy tzatziki sauce. Trust me, it's fantastic. 

Mediterranean Meatloaf 

2 lbs ground beef
2 eggs, lightly beaten
1 tsp garlic powder
1 tsp ground black pepper
1 ½ tsp onion powder
1 tsp ground cumin
1 tsp zahatar
1/3 cup matzah meal
½ cup water
Pinch of kosher salt

Dry rub

Black pepper
Kosher salt

In a large bowl, combine the dry ingredients with the meat.  Add in the eggs and mix everything together with your hands. Add in the water (this helps bind it) and continue folding the meat until everything is combined into one giant ball. 

Create your shape and place the meat in a loaf pan that has been greased with cooking spray, smoothing out the edges of the meat. 

Separately, combine some black pepper, zahatar, and a small amount of salt, then rub the mixture over the top of the meatloaf.  This dry rub will give you an added flavor boost. 

 Lightly sprinkle top with salt.

Cook uncovered at 350 degrees for 1 ½ hours or until the top of the meatloaf forms a crust. 


½ cup of Tofutti Sour Supreme (pareve sour cream)
2 inches of English cucumber, finely diced
1 tsp garlic powder
1 tsp paprika
2 tsp dill weed (more to taste)
½ tsp onion powder
Juice of 1 lemon
Kosher salt to taste
Pepper to taste

Scoop out your sour cream into a small bowl and mix in the cucumbers and dry ingredients. Squeeze the lemon juice in (be careful to avoid dropping in seeds). Mix together until the consistency is that of heavy cream, adding more lemon juice as needed to break down the sour cream. Salt and pepper to taste.  

This goes great with the meatloaf, challah, gefilte fish, or just with some veggies as a snack.