Greek style meatloaf / burgers with potatoes

Another super easy and fast recipe for delicious and comforting Greek style meatloaf that pleases all--especially the boys and men, I find--but I also love it, even though we are following the Mediterranean diet, thus limiting all meat including poultry to just once a week or less!

In contrast to American burgers, Greeks put the flavor inside the burger and meatloaf instead of on top. So the onion, tomato paste and mint give such delicious flavor that nothing other than squeeze of fresh lemon is necessary on top--although some do add a dollop of dijon mustard on their plate (also see variations below)

A note about fresh herbs: Greek dishes use a lot of mint, dill, parsley and sometimes basil. These are easy to find and inexpensive in Greece, but in the US, they are super expensive in the grocery store! So I buy these in bulk from the local produce distributor or at the Chef's Store--or from my summer garden--wash & dry them and freeze afterwards. With  basil I puree it with EVGE evoo and freeze in ice cube trays, but the others, just the leaves (or small sprigs of dill) in ziplocks. You have to use more frozen than fresh herbs because they lose some of their pungency in freezing. 

I do not add eggs to this. I like the lighter texture but the meatloaf can sometimes crumble on the plate. If you want firmer pieces of meat, add an egg!

Also, feel free to use any type of potato and carrots also are delicious!

The burgers can be pan fried as described and eaten with oven roasted potatoes or grilled vegetables or just a simple salad--or roasted in the oven--see notes under recipe.

Greek Style Meatloaf with potatoes

1. Preheat oven to 400F (200C)
2. Put in blender: onion, tomato paste, salt, EVGE and mint and puree
3. Add onion mixture and incorporate with ground beef 
4. Mix in bread crumbs
5. Line the roasting pan with parchment paper
6. Form meat into a loaf size roll in the roasting pan
7. Cut 2-3 potatoes into wedges, sprinkle with salt and oregano and/or thyme & place around meatloaf 
8. Pour fresh lemon juice on meatloaf and potatoes and then coat with EVGE olive oil
9. Cook for 40-50 minutes or until potatoes are golden. 

Variations: I have done all of these delicious variations, but nowadays I stick with the easy way, which I find just as good.  

• Use orange instead of lemon--or a mixture of both. The orange will add a bit of sweetness.
• Add some dijon mustard and a bit of honey to the lemon 
• If you would like the meatloaf to be more firm, add a beaten egg to the meat mixture

Greek style burger (bifteki)

1. Form the meat mixture into patties and put in hot oven for 5-10 minutes until they release liquid
2. Fry in olive oil
3. Top with lemon

Variations

• Add an egg to the meat mixture for a firmer burger
• You can also roast these in the oven like the meatloaf BUT because they cook faster and tend to dry out in contrast to the loaf, put the potatoes in first (with equal parts lemon and water, salt, herbs and evoo) and then add the burgers after 30 minutes.