(small update… there was a typo in my recipe. It was COUSCOUS not couches!)

This Greek meatloaf has been on my recipe playlist for several years. Greek food is sadly underrepresented in Topeka and I miss having a good gyros every now and then. This really scratches that particular itch.

Typically, this recipe is shaped and baked like a regular meatloaf. Since I had a guest this week, I decided to jazz it up a bit. I put the meat mixture into two vacuum seal bags, smoothed it out into squares about 1.5″ thick. I put it in a sous vide bath at 140℉ for around 45 minutes. Once it was done, I cut it into rounds using a biscuit cutter. I patted it dry on paper towels and seared it off in a screaming hot cast iron skillet. Using thin slices of small cucumbers as a garnish, I plated it up with some jalapeño tzatziki. Everything got rave reviews, especially the tzatziki sauce.

Greek Meatloaf with Cucumbers and Jalapeño Tzatziki Sauce

Greek Meatloaf with Cucumbers and Jalapeño Tzatziki Sauce

Greek Meatloaf
Recipe type: Entree
Cuisine: Greek-ish
  • 1 lb lean ground lamb
  • 1 lb lean ground beef
  • ½ cup dry couscous
  • 2 cloves garlic, finely minced
  • ½ cup red onion, finely minced
  • ½ cup flat leaf parsley, chopped
  • 1 tbsp Greek seasoning (I used Cavender's.)
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 egg
  1. Using your hands, mix everything well in a large mixing bowl. Be careful not to overwork the meat while still incorporating all the ingredients.
  2. Fill a loaf pan with the mixture and chill for at least an hour.
  3. Turn meat out onto a parchment-lined baking pan with rims. Bake at 375 ℉ for 45-60 minutes or until done. Length of time will depend on how thick your loaf is.
  4. Once cool, slice thinly and serve with pita and tzatziki sauce. (Recipe below.)
Since lamb often comes at a premium, I frequently sub another pound of ground beef for the ground lamb.

Sous vide variation: Rather than shape into a loaf shape, put the meat mixture into a vacuum seal bag or two and smooth out. I divided it up between two bags and smoothed it out to about 1.5 inches thick. Seal the bag(s) and immerse in a 140℉ bath for a minimum of 45 minutes. Once done, cut into servings--I used a round biscuit cutter--and sear off in a very hot pan with a bit of olive oil.

Jalapeño Tzatziki Sauce
Recipe type: Sauces
  • 1-1/2 cups plain Greek yogurt
  • 1 cup sour cream
  • 2 tbsp white wine vinegar
  • 1 tbsp lime juice
  • 1 medium cucumber, peeled and minced finely
  • 1 tsp granulated garlic
  • 1 tbsp dill weed
  • 1 jalapeño, finely minced
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  1. Mix ingredients thoroughly and chill for at least an hour before serving.