Greek-Style Meatloaf with Olives, Feta, and Red Wine

Greek-Style Meatloaf with Olives, Feta, and Red Wine
Photo by Scott Phillips

Ingredients

  • 2 large eggs
  • 2 lb. ground lamb
  • 1 cup whole milk
  • ¾ cup dry red wine
  • 1 medium yellow onion, chopped
  • ¼ cup crumbled feta
  • Freshly ground black pepper
  • + 9 more ingredients
    • 2 Tbs. honey
    • Kosher Salt
    • 2 lightly packed tsp. finely grated lemon zest
    • 2 Tbs. plus 1 tsp. canola or olive oil
    • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-½ cups)
    • 2 large cloves garlic, finely chopped
    • 1 Tbs. Worcestershire sauce
    • 4 Tbs. chopped fresh oregano
    • 1/3 cup coarsely chopped pitted kalamata olives

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Add the red wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until...

View full recipe at Fine Cooking

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