Meatloaf stuffed with hard boiled eggs

This is another dish that my mother used to make as a Sunday meal.  It's a nice alternative to plain meatloaf.  You can serve it either with rice (my mother used to make rice with it, or french fries) or mashed potatoes.  I prefer it with mashed potatoes and a bit of gravy from the pan drippings on the side.  Enjoy!!!

Makes 8 servings (approximately 5oz each serving = 2” slice)

1.5lbs ground turkey

½ cup shredded onion

1 tsp shredded garlic (about 2 small cloves)

½ cup chopped parsley

1 tsp salt

1 tsp freshly ground pepper

¼ cup bread crumbs

4 hard-boiled eggs

Before baking:

¼ cup olive oil

Pinch of salt and pepper

Turn on the stove and boil 4 eggs in water for about 10 minutes. Turn the heat off. Leave the eggs in the hot water till you are ready to use them.

Preheat the oven at 350 degrees Farhenheit.

Peel and wash the onion. Shred it in a cheese grater. Set aside. Peel and shred the garlic or press through a garlic press. Set aside. Clean, wash and fine-chop the parsley. Set aside.

In a bowl, mix together the ground turkey, the shredded onion, the shredded garlic and chopped parsley. Add the breadcrumbs to hold everything together. Add the salt and pepper. Mix together till all the ingredients are well incorporated. 

  Meatloaf mixture

Cut a large piece of wax paper and set on the counter. This is where you are going to roll out the ground turkey mixture. Take the ground turkey mixture and flatten it with your hands in a rectangle, about ½ inch thick.

Meatloaf mixture flattened

 In the meantime clean the eggs. Take one egg at a time and lay in the middle of the ground turkey mixture. Take the edges of the wax paper and roll up till you have the eggs covered with the ground turkey mixture. 

Roll all the way till the eggs are completely covered and press together to seal the eggs inside the ground turkey mixture.  Tuck the ends under. Place in an oven proof pan. Sprinkle with the salt and pepper and drizzle it with the olive oil.

Cover with aluminum foil. 

Bake at 350 degree oven for one and a half hour. Towards the end uncover and bake for 10-15 minutes, till golden brown. Serve with mashed potatoes and gravy from the pan drippings. 

Enjoy!!!

 

Nutrition Facts
Serving Size 4.568oz(129.5g)
Amount Per Serving
Calories 310
Calories from Fat 184
Total Fat 20.4g
Saturated Fat 4.5g
Cholesterol 180mg
Sodium 440mg
Total Carbohydrates 3.8g
Dietary Fiber 0.5g
Sugars 0.7g
Protein 26.7g

Traditional Greek dishes for March 25th Celebration

This past Sunday, March 25, Greece and Greeks all over the world celebrated Greek Independence Day. March 25th 1821 marks the day when Greeks declared their independence from the Ottoman Turks after being under their rule for 400 years. On this day, Greece and the Greek communities all over the world also celebrate the Annunciation of the Virgin Mary. On March 25th, Greek students parade in their traditional Greek costumes (the boys dressed in the skirt outfits with the 400 pleats that symbolize the 400 years under the Ottoman rule, and the girls dressed in traditional folklore costumes). This is a big celebration in Greece and on this day every Greek is very proud to be called Greek.

This time of the year, in Greece, is also a very nice time. With the flowers and the almond trees blooming, everyone is in their celebratory spirit. As with any Greek holiday, Greeks are very much into good food and drink. On this day there are a couple of special dishes that Greeks prepare. As you will see on my post I, too, made the traditional dishes that are expected to be eaten on March 25th.

Greek Garlic and Bread Dip - Skordalia

Served with Fried Cod

On this dip I went a little bit too far with the garlic. I love garlic and the amount I put in the recipe, that’s what you should use. But I had an extra clove peeled and couldn’t resist but put it in there. When my husband walked in the house from outside, the smell of garlic overwhelmed him. But despite all that the dip came out to taste delicious.

Greek Fried Potato Salad

The Greek potato salad is always prepared with boiled potatoes that you let cool and then add the olive oil, lemon juice, chopped parsley and chopped green onions. I went a bit far this time and wanted to fry the potatoes after I boiled them. The crispness on the outside and the tender, mushiness of the boiled potato inside, gave it a bit of texture and more taste.

Fried Cod in Beer Batter

Batter for cod

Thanks to my sister in law, in Greece, who told me to put beer in the batter. She also suggested that I put a bit ouzo in there too, to give it an extra flavor. But I decided against it. I didn’t want to be drunk after dinner. It’s enough I had to finish the rest of the beer, that I didn’t use in the batter.

Cooking these dishes

These dishes make quite a mess in the kitchen. Be prepared to wash down your stove, back splash and maybe your floors. It’s much easier to go out and buy fish and chips or even go to a restaurant and enjoy them there. But where is the fun in dirting so many pots and pans and having to clean them up after? (I’m joking here). All joking aside, and besides all the mess I a made, and the fact that oil splattered on my clothes, my hands, and I needed to take a shower after, because I smelled like I came out of the kitchen of a greasy greek restaurant joint, where you hear the waiters shouting "cheeburger, cheeburger" (remember John Belushi on Saturday Night Live), these dishes came out delicious. My husband would have been happy with just spaghetti and plain marinara sauce from a jar. But I had to go all the way and make these dishes. After all they did turn out to be delicious tasting. And if you ask me if I would do it again, yes I would, next year this time or on Greek Palm Sunday when Greeks eat this type of meal again.

Enjoy!!!

Fried Cod in Beer Batter

Makes six servings (about 6 oz each)

1.3 lbs cod fillets

Beer Batter

¾ cup flour

¾ cup beer

2 tsp fresh dill finely chopped

2 tsp fresh parsley finely chopped

½ cup canola oil for frying

Salt and pepper to taste (you can add the salt and pepper in the batter. I don’t put much salt on this dish, since fish to begin with is salty).

Rinse the cod fillets and pat dry with a paper towel. Set aside.

In a bowl and with a whisk, mix together the flour, the beer, the fresh dill and the fresh parsley. Mix well, so there are no lumps.

In a non-stick frying pan, add the ½-cup canola oil. Let it heat through, but not too hot. Coat the cod fillets with the beer batter, and drop carefully in the hot oil. When the fillets crisp on the outside, lower the heat and let the fillets cook for a couple more minutes. Make sure that the oil is not too hot, as the batter will burn and the fish will not cook inside. If unsure, take a piece out of the frying pan and cut it with a fork. If it’s flaky, then the fish is cooked. If not, put it back in the frying pan and let it cook a little longer. The cooking time depends on how big the cod fillets are. If the fillets are small then the cooking will take less time, if big it will need more time to cook through.

When all the fillets are fried, place them in a platter lined with a paper towel to absorb the extra oil. When ready to serve, remove the paper towel or place them in another platter, drizzle some fresh squeezed lemon juice and serve with lemon wedges.

Nutrition Facts
Serving Size 5.732 oz (162.5g)
Amount Per Serving
Calories 334
Calories from Fat 173
Total Fat 19.2g
Saturated Fat 1.5g
Trans Fat 0.1g
Cholesterol 54mg
Sodium 79mg
Total Carbohydrates 13.2g
Dietary Fiber 0.5g
Protein 24.3g

Greek Fried Potato Salad

Makes about six servings (about ½ cup each serving)

4 cups boiled potatoes cut in quarters

¼ cup canola oil for frying

2 tbs chopped parsley

¼ cup chopped green onions

3 tbs olive oil

2 tbs lemon juice

Salt and pepper to taste (about ¼ tsp each – all according to taste)

Boil the potatoes in the microwave or over the stove. For this dish I used about six potatoes, mixed sizes. I peel them, wash them, quarter them, and boil them in the microwave for about 20-30 minutes. The potatoes should be firm to the touch, not mushy but also not undercooked.

When the potatoes are boiled, drain them in a strainer and let them cool, while you prepare the rest of the ingredients.

In a frying pan, add the ¼-cup canola oil. When the oil is hot, add the potatoes, piece by piece, but do not overcrowd the pan. Let them fry until they are golden brown on all sides. Remove from the frying pan and place them in a bowl lined with a paper towel to absorb the extra oil. When all the potatoes are fried, let them cool in the bowl.

When the potatoes are cool to the touch, transfer them in another bowl without the paper towel. Add the chopped parsley, green onions, the 3 tbs olive oil, and the lemon juice, along with salt and pepper. Toss and cover, or serve immediately.

Nutrition Facts
Serving Size 1 serving (121.9 g)
Amount Per Serving
Calories 173
Calories from Fat 103
Total Fat 11.5g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrates 16.5g
Dietary Fiber 2.6g
Sugars 1.4g
Protein 1.8g