Greek Meatloaf
Author: Marla Hingley
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Eggplant and cinnamon bring the flavors of Greece to this meatloaf. Loaded with lots of veggies, you will definitely get your recommended daily allowance!
  • 1 onion, chopped
  • 2 Tbsp olive oil, butter or margarine
  • ½ cup carrot, shredded
  • ½ cup potato, shredded
  • 1 small eggplant (1 pound), trimmed, pared, and shredded
  • 2 cloves garlic, thinly sliced
  • 2 lbs lean ground beef
  • 4 Tbsp lemon juice, divided
  • 2 eggs, lightly beaten
  • 2 tomatoes, peeled and finely diced (or use large can of 'petite' diced tomatoes,drained)
  • 1½ cup fine dry bread GF bread crumbs
  • 3 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp pepper
  • Pinch of cayenne pepper
  • 2 Tbsp sugar
  1. Sauté onion in oil or butter in a large skillet for 3 minutes until soft and somewhat golden. Remove from heat. Stir in carrot, potato, eggplant, & garlic, tossing to coat well. Cover, put back on heat and cook about 5 minutes, or until wilted but still crisp.
  2. Combine meat, eggs, tomatoes, crumbs, salt, cinnamon, pepper, cayenne, 2 tablespoons lemon juice and cooked vegetables in a large bowl, mixing lightly by hand. Press firmly into a 9" x 5" x 3" loaf pan. turn out onto a lightly greased large shallow baking pan. (Loaf may also be shaped by hand directly on the baking pan.)
  3. Bake at 350°F for 45 minutes. Mix remaining 2 Tbsp lemon juice and sugar in a cup, stirring until sugar is dissolved. After the 45 minutes of baking, brush this mixture over the loaf.
  4. Continue to bake 15 minutes longer, or until brown and glazed.
The leftovers make great cold meat loaf sandwiches, or slices can be reheated by frying in oil or butter.
Recipe by GlutenFreeClub at