Greek: Meatloaf by Recipe Cottage

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	Meatloaf

		Greek Stuffed Meat Loaf 1 1/2 lbs. ground lamb 1 1/2 lbs. ground beef 2 eggs 1/4 cup milk 2 cups quick oats 2 tablespoons oil 1 large onion, finely diced 2 cloves garlic, minced 1 cup fresh parsley, minced 2 teaspoons salt 1 teaspoon cumin 1/8 teaspoon pepper 1 large bunch fresh spinach, chopped or 2 boxes frozen chopped spinach, thawed 1 egg beaten 1 1/2 cups feta cheese, crumbled 1/4 cup black Greek olives, pitted and coarsely chopped 1/2 cup ketchup 1 teaspoon cinnamon 3 tablespoons Parmesan cheese Preheat oven to 350 degrees. Mix meats. Combine with eggs, milk, and oats. Set aside. Saute onions in oil over moderate-low or low heat until for 20-30 minutes until translucent and golden. Estimate the cooking time for the onions and approximately 3-4 minutes before the end of the cooking, add the garlic. Combine meat mixture with onions, garlic, parsley, salt, cumin, and pepper. In a 9" X 13" baking dish, shape 2/3 of meat mixture into a hollow shell. Combine egg, spinach and feta cheese from filling ingredient list. Pack this filling into the hollow cavity of the meat loaf. Sprinkle with chopped olives. Cover filling with remaining meat mixture. Combine topping ingredients and spread over meatloaf. Bake for 70-80 minutes.