Mediterranean-Style Meatloaf with Pomegranate Glaze
A classic and comforting American dish with a Mediterranean twist.Print Pin
- 1/2 red onion
- 2 cloves garlic
- 2 pounds ground beef
- 1 Tablespoon Greek Seasoning
- 1/2 cup breadcrumbs
- 2 large eggs
- 1 teaspoon fine sea salt
- 2 Tablespoons tomato paste
- 1/2 teaspoon honey or 1/4 cup currants
- 2 Tablespoons water
- 1 Tablespoon red wine vinegar
- 1/3 cup pine nuts (optional)
- 1/3 cup feta cheese crumbles (optional)
- 1/4 cup pomegranate syrup or molasses*
- 1/4 cup balsamic vinegar
- 3 Tablespoons honey
- 1/4 teaspoon Greek Seasoning
- Preheat oven to 400 degrees F.
- Finely dice onion and mince garlic.
- In a large bowl, put ground beef, onion and garlic, Greek seasoning, breadcrumbs, eggs, and salt. Mix well with your hands until a uniform mixture is formed.
- In a separate small bowl, whisk together tomato paste, honey, water, and red wine vinegar. Add to the meat mixture in the bowl and stir to combine. If using pine nuts and feta cheese, fold these in carefully with a spatula. You want chunks of feta cheese in the mixture, not spread throughout.
- Evenly spread meat mixture into a loaf pan and bake for 45 minutes or until internal temperature reaches 160 degrees F. Glaze 2-3 times while it's cooking.
Make the Pomegranate Glaze
- Combine glaze ingredients into a small saucepan. Cook over high heat until thickened. If using the alternative glaze (recipe in notes), whisk the ingredients together and use.
*Pomegranate syrup may be purchased here. If you don’t have any on hand, use instead: 3 Tablespoons tomato paste, 3 Tablespoons extra virgin olive oil, 4 teaspoon balsamic vinegar and 1 1/2 teaspoons honey. This mixture can also be used to make meatballs.