Seattle Nesties
uwhuskygirl
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*amanda*
I know I saved your Greek meatloaf recipe somewhere, but I can't find it now. Can you post it again? I'm going to make it this week. Thanks!
Re: *amanda*
1/2 pound ground beef
1/2 pound ground lamb
1 large egg
1/2 cup fresh bread crumbs (I grind up extra sandwich bread heels)
1/2 cup (1 bunch) minced green onions
1/2 cup (2 oz) feta cheese, crumbled (get the real stuff! Imported feta has a much stronger flavor that I think is important so you can really taste it)
1/2 Tbsp dried mint leaves
1 Tbsp olive oil
1/2 Tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp salt
dash pepper
Preheat oven to 375?F. In a large bowl, mix all ingredients just until combined, but not over mixed. Shape into loaf (about 10?x5?) in a glass baking dish - my mom has always made it this way, I have no idea why, but she makes it into a loaf shape in a casserole dish that's bigger than the loaf, so not a loaf pan. Bake for 1 hour and 15 minutes. Let loaf stand 10 minutes before slicing.
Ok, I'm just looking at this again now and I kind of think I usually do a pound of beef and a pound of lamb - I feel like it shrinks a little in the oven and then we have leftovers. But I don't remember changing the amount of the other ingredients, lol. I'll think about that... I like to eat it with jasmine or other long grain rice.
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lol nope - I think the reason is because lamb is extremely tender (i.e. fatty) so it adds a lot of moisture. One time my mom couldn't find ground lamb so she tried it without it... bad idea, it was really dry, which is probably why beef recipes call for ketchup. Like I said, it shrinks a lot and then there's lots of meat juices/fat around it, which is also maybe why she shapes it in a baking dish (instead of putting it in a loaf pan).
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ok, cool beans. I'm making this tonight. I'll report back.
yay!
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