Susan’s Meatloaf

Serves 4 to 6

It’s probably not like your mother made and it’s probably not the recipe you’ll find in most cookbooks, but I think you’ll find this makes a darn tasty meatloaf.  What’s missing is the ketchup and what’s new is the Pantala Mykonos. Try it, you’ll like it!


  • 1 tablespoon olive oil

  • 1 yellow onion, finely chopped (about 1 cup)

  • 1 stalk celery, finely chopped

  • 1 carrot, finely chopped

  • 1 teaspoon dried parsley (or 1 tablespoon fresh)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried sage

  • 1 egg

  • 2 tablespoons heavy cream (optional)

  • 1/4 cup Pantala Mykonos Greek-Inspired Tapenade

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 to 1 1/2 pounds lean ground beef

  • 1/2 cup Panko (plain) breadcrumbs

  • 3 thin slices prosciutto or bacon (optional)


  • Step 1:

    Preheat the oven to 375F.

  • Step 2:

    Heat the olive oil in a medium skillet over medium heat. When hot, add the onion, celery, carrot and dried herbs. (If using fresh parsley, add this to the meat mixture in Step 3.) Cook the vegetables, stirring occasionally, until they are soft and just starting to brown, about 5 to 7 minutes.

  • Step 3:

    Meanwhile, add the egg to a medium bowl and whisk it lightly with a fork. Add the cream (if using), the Pantala Mykonos, salt, pepper, fresh parsley (if using), ground beef and bread crumbs. Use your hands to best incorporate all the ingredients. Add the cooked vegetables to the meat mixture and mix well again.

  • Step 4:

    Gather the meat into a mound and place it on a baking sheet with raised sides or in a baking pan. Form the meat into a rectangle, about 5 to 6 inches long and 4 inches wide. If using, lay the prosciutto or bacon slices across the top of the meat.

  • Step 5:

    Place the tray in the oven and bake for 45 to 50 minutes, or until the internal temperature reaches 165F. Remove from the oven and allow to rest for 5 minutes before slicing. Serve hot with extra Pantala Mykonos

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