My big-batch Greek mix

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35 min


4 meat loaves or 3 meat loaves and 6 stuffed peppers

* PLUS Baking Time: 50 minutes
My big-batch Greek mix

© Royalty-Free/Masterfile


  • 3 eggs
  • 1 cup Balkan-style yogurt
  • 3 tsp salt
  • 1 cup store-bought dry bread crumbs
  • 1 tbsp dried oregano leaves
  • 1 1/2 tsp dried thyme leaves
  • 2 kg ground chicken , or lean ground beef
  • 1 cup crumbled feta
  • 1 cup chopped fresh basil , or parsley (optional)


  • Preheat oven to 375F (190C). In a large bowl, whisk eggs with yogurt and salt. Stir in bread crumbs, oregano and thyme. Crumble in chicken. Add feta and basil. Using your hands, work until evenly mixed. If you want to make stuffed peppers for tomorrow night’s dinner, place one-quarter of mixture in a plastic bag and refrigerate overnight.
  • To make meat loaves, form mixture into free-form loaves, about 9×5 inches (22.5×12.5 cm) on a baking sheet lined with foil or parchment paper. The entire mixture makes 4 loaves, but if you set aside some to make stuffed peppers, you can make 3 loaves. Bake in centre of preheated 375F (190C) oven until a thermometer inserted in centre of meat loaf reads 160F (70C). This will take 50 to 60 minutes.

Nutrition (per serving)

  • Calories
  • 271,
  • Protein
  • 24.8 g,
  • Carbohydrates
  • 6.5 g,
  • Fat
  • 15.3 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 670 mg.

We loved the movie, and we also love Greek food — especially feta cheese. We’ve combined classic Greek flavours with ground chicken or beef as a delicious base for delectably moist meat loaves and fabulous stuffed peppers.

From the freezer

Bake meat loaves. Cool completely in the refrigerator. Then wrap entire cool loaves individually in plastic wrap, followed by foil. Or wrap the number of slices of meat loaf you would need for 1 meal or to make sandwiches. Freeze up to 1 month. Defrost and warm in microwave.


For stuffed peppers, place reserved meat mixture in a large bowl. Stir in 1 cup (250 mL) quick cooking rice, a 28-oz (796-mL) can of plum tomatoes including juice and 1/2 cup (125 mL) crumbled feta. Work into meat, breaking up tomatoes, until evenly mixed. Slice tops from 6 large peppers and set aside. Cut out and discard core and seeds from peppers. Place peppers in a shallow-sided baking dish. If they will not sit flat, slice a little from bottoms. Fill peppers to top with meat mixture. Don’t pack. Cover dish with foil. Seal foil to dish sides. Bake in centre of preheated 375F (190C) oven 30 minutes. Remove foil. Add pepper tops. Bake, uncovered, until a thermometer inserted in centre of meat mixture reads 160F (70C), 20 to 30 more minutes.


Sliced meat loaf is great with salsa or tomato sauce, boiled baby potatoes, peas and carrots.