Scott’s Mediterranean Meatloaf with Bruschetta Tomatoes & Greek Dressing

Scott was another guest chef to the meatloaf sandwich club.  Here’s his recipe: 

Scott’s Mediterranean Meatloaf with Bruschetta Tomatoes & Greek Dressing

2 lbs lean ground beef

½ lb mild Italian sausage

10 Kalamata olives, diced medium

1 cup garlic and herb feta cheese

10 wax pepper rounds, diced

¼ white onion diced

1 clove garlic diced

1 can tomato paste

1 egg

¾ cup plain bread crumbs

2 tsp Cavender’s Greek Seasoning

Bruschetta Tomatoes

1 small bunch fresh basil finely diced

6 Romano tomatoes deseeded and diced

2 cloves garlic, diced medium

¼ white onion diced fine

2 T olive oil

1 T Balsamic vinegar

Greek Salad Dressing

¾ of a container of Miracle Whip light

1 cup plain yogurt

4 tbsp Cavender’s Greek Seasoning

1 pinch of black pepper

1 tsp garlic powder

1 tsp dried basil, ground

For the Greek Salad Dressing: Combine and let stand in refrigerator for 4 hours

For the Meatloaf:  Move oven rack to middle and preheat oven to 350 degrees.  Combine ground beef and mild Italian sausage in large mixing bowl, mix lightly.  Heat a 10 inch skillet on med heat, add 1 tsp of olive oil, add diced garlic and diced onions and sauté until onion is clear.  Remove and let cool.  Combine Cavender’s seasoning, bread crumbs, egg, tomato paste, Kalamata olives, feta cheese, and garlic and onion mixture with meat, mix gently.  Form and place in a large loaf pan.  Place in oven and cook 350 degrees for 1 to 1.5  hours, check temp, pouring off drippings periodically.  Internal temp should reach 160 degrees.

For the Bruschetta:  Combine Bruschetta ingredients in a small mixing bowl, mix, cover and place in refrigerator for 1 hour.

To Serve:  Cut 1” thick slice of meatloaf place on Italian peasant bread, spread Greek Salad dressing on one side of the bread, place 2-3 T of Bruschetta and 1 T of feta cheese atop meatloaf top and serve. For a twist butter outside of the sandwich and place in a Panini maker for 1-2 min serve with light Ceasar or garden salad.

Here’s a picture of the loaf and a sandwich:

Scott did not have Italian peasant bread.  He served it on New French Bakery baguettes instead.