Personal Greek Meat Loaves with Sauteed Root Vegetables

Serves 10 to 12


2 lbs 85% lean ground beef
1 lb ground lamb
½ large white onion chopped finely
2 eggs beaten
1/3 C chopped
fresh mint
24 white pearl onions
½ C golden raisins
½ T coriander powder
1 t Moroccan seasoning (found in stores)
¼ C plain bread crumbs
2-3 T 2% milk
Salt and pepper
2 T of a fruity balsamic vinegar like fig


  • In a large bowl, blend by hand all ingredients except pearl onions. Set aside.
  • Boil a large pot of water. Add pearl onions without peeling. Let boil for 3 minutes. Remove and shock in ice water.Then by hand, squeeze each onion to pull off the skin. This method feels a lot like when you’re squeezing out a cooked garlic clove from the head after roasting. Some pop out clean, others require a little coaxing, but the skins will come off. Set aside.
  • Using two regular sized muffin tins, carefully divide the mixture evenly among the 24 openings,filling to the top of the opening.You can lightly grease if needed but there’s plenty of fat already.Top each with a pearl onion, and drizzle the onion with the balsamic.Cook in a 375 degree F oven for about 25 to 30 minutes. Remove and serve with a sprinkling of fresh mint.
  • Sauteed Root Vegetables: Slice 5 carrots and 4 C fingerling potatoes into large pieces, saute in a large saucepan with olive oil and salt and pepper. Before almost done, add about 1 C of orange juice and simmer for another 10 minutes until tender and juice is gone. Serve.

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