Saturday, January 14, 2017

Greek Meat Pie

Greek Meat Pie
Although I almost never use veal, the combination of ground veal, beef, and pork softens the texture of this no-pastry meat pie, rather than presenting the “knobbly” texture of most meat loaves or pies. Preparing the ingredients before you start seems to make it all move along faster. It’s fun inventing recipes; I don’t do it often enough. This one’s my own creation.

Greek Meat Pie:

1 (15 mL) tbsp. canola oil
3 tbsp. (45 mL) red onion, finely chopped
1 clove garlic, minced
Equal thirds ground beef, ground pork, and ground veal, together  totaling 1-1/2 lb. (680 g)
1 egg
1/3 c. (80 mL) fine, dry bread crumbs
1/4 tsp. (1 mL) dried thyme
1/8 tsp. (0.5 mL) salt
1/4 tsp. (1 mL) fine pepper 
1/3 c. (80 mL) drained, rinsed, crumbled feta
3 tbsp. (45 mL) drained, pitted, coarsely chopped black olives
3 tbsp. (45 mL) diced green pepper
1/4 c. (60 mL) plus 2 tbsp. (30 mL) grated mozzarella cheese, divided
1/2 c. (125 mL)  tomato sauce
2 tbsp. (30 mL) commercial, shake-on Parmesan cheese (optional)

Preheat oven to 350 deg. F. Assemble and prepare all ingredients before starting. Heat oil over medium setting, adding onion and garlic until softened. Set aside to cool.

Combine beef, pork, and veal with softened onion and garlic, kneading with clean fingers until all are evenly distributed. Add egg to meat mixture, combining well. In a small bowl, combine bread crumbs with seasonings, kneading evenly into meat mixture. Divide meat mixture into two equal portions, pressing half into 8x8 in. (20-x20 cm) baking dish. Sprinkle with feta, olives, green pepper, and 1/4 c. (60 mL) mozzarella. Lightly flatten and press remaining meat over feta mixture. 

Spoon with tomato sauce, using spatula or back of spoon to spread evenly over meat. Sprinkle with Parmesan and/or remaining 2 tbsp. (30 mL) mozzarella. Bake, uncovered, 25-to-30 min.

Note: Should you make this meat loaf in a standard loaf pan, you’ll need to bake it, uncovered, 55-to-60 min. Remove from baking dish with slotted spoon or spatula, leaving the fat in the casserole dish rather than on your plate.

About 1/2 lb. (226 g) each of pork, veal, and beef.

Combine meats thoroughly.

Onion, garlic, and thyme, ready to be sautéed and mixed with meats.

Whisk egg into meats.

Press half meat into casserole; use
a pie pan, if you prefer.

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