American · Greek

Greek Meatloaf Hot Dogs

Name: Greek Meatloaf Hot Dogs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: American, Greek
Ingredients: 1 ½ lbs. 80/20 ground beef; 2 tsp. onion powder; 2 tsp. garlic powder; ¼ cup panko breadcrumbs; 1 egg, beaten; 2 TBSP Italian parsley, chopped; ⅓ cup ketchup or chili sauce; ½ tsp. dried oregano leaves; 1 TBSP kosher salt; ¼ tsp. black pepper; ¼ cup Greek feta cheese, crumbled; 4 slices provolone cheese; ¼ tsp. garlic powder; 1 TBSP fresh Italian parsley, chopped; kosher salt and black pepper, to taste; 1 cup whole-fat Greek yogurt; 2 tsp. olive oil; 2 tsp. fresh lemon juice; ½ cup cucumber, finely chopped; ketchup, as needed, for optional syringe sauce; 4 hot dog buns; cherry tomatoes, chopped, as needed; Kalamata or mixed Greek olives, chopped, as needed; hot sauce, as needed, for optional syringe sauce; feta cheese, crumbled, as needed; romaine lettuce, shredded, as needed

I like a recipe that makes people smile before they’ve even taken a bite, and turning meatloaf into a hot dog certainly has that effect. It’s a familiar American comfort food dressed for a cookout, with a little Greek inspiration tucked into the meat and piled on top. Feta, oregano and parsley give the meatloaf its character, provolone melts inside, and cool tzatziki brings everything together in a warm bun. Add the crunchy vegetables and olives, and you have something playful but wonderfully satisfying. This is the kind of kitchen idea that makes me want to invite someone over and say, “You have to try this.”

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 All-American

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Greek Meatloaf Hot Dogs combine the familiar fun of an American hot dog with the flavors of a Greek-inspired meatloaf. Each grilled beef dog has a melted provolone center and is finished with cool tzatziki, crisp lettuce, tomatoes, feta and olives.

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LEFTOVER IDEAS

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Photo coming soon

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COOKING MODEGreek Meatloaf Hot Dogs

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Add the ground beef to a medium bowl. Add the onion powder, garlic powder, panko breadcrumbs, beaten egg, parsley, ketchup or chili sauce, feta, oregano, kosher salt and black pepper. Mix until evenly combined.

STEP 2

Divide the meatloaf mixture into 4 equal portions. Place a piece of plastic wrap on the counter and spread one portion into a rectangle about 6 by 4 inches. Place 1 slice of provolone in the center. Fold the plastic wrap over the meat and roll gently between your hands to form a smooth hot-dog-shaped log. Twist the ends of the plastic wrap to tighten the shape, then unwrap before cooking. Repeat with the remaining portions and cheese.

STEP 3

To make the tzatziki, mix the Greek yogurt, olive oil, lemon juice, cucumber, garlic powder and parsley. Season with kosher salt and black pepper. Refrigerate until needed.

STEP 4

Heat a barbecue grill to medium heat. Make sure every meatloaf dog is completely unwrapped, then place them on the grill. Grill for about 5–7 minutes per side, or until cooked through and the center reaches 160°F.

STEP 5

Grill the hot dog buns for approximately 30 seconds, then remove them from the grill. Spread both sides of each bun with tzatziki sauce.

STEP 6

Place one meatloaf dog in each bun. Top with shredded romaine, chopped tomatoes, crumbled feta and chopped olives. If desired, mix ketchup and hot sauce to taste and serve it in a food-safe syringe alongside the hot dogs.

How to Make Greek Meatloaf Hot Dogs

Mix the Meatloaf

Combine the ground beef with the seasonings, panko, egg, parsley, ketchup or chili sauce, feta and oregano.

Divide the Mixture

Separate the meatloaf mixture into 4 equal portions.

Stuff and Shape

Flatten each portion on plastic wrap, add a provolone slice and roll it into a smooth hot-dog shape; unwrap before cooking.

Make the Tzatziki

Mix the yogurt, olive oil, lemon juice, cucumber, garlic powder and parsley, season and refrigerate.

Grill the Meatloaf Dogs

Grill over medium heat for 5–7 minutes per side until the centers reach 160°F.

Toast the Buns

Grill the hot dog buns for approximately 30 seconds.

Assemble and Serve

Spread the buns with tzatziki, add the meatloaf dogs and finish with lettuce, tomatoes, feta and olives.

Recipe Guidance

Storage

Refrigerate cooked meatloaf dogs and tzatziki in separate airtight containers within 2 hours. Use the cooked beef within 3 to 4 days and the tzatziki within 3 days; store buns and dry toppings separately.

Reheating

Reheat the meatloaf dogs in a covered skillet over medium-low heat with a small splash of water, or in a 325°F oven, until the centers reach 165°F. Add them to freshly toasted buns with cold tzatziki and toppings.

Make Ahead

Mix and shape the meatloaf dogs up to 1 day ahead, keep them covered and refrigerated, and unwrap them before grilling. Prepare the tzatziki up to 1 day ahead and keep it chilled separately.

Serving Suggestions

Serve each grilled meatloaf dog in a toasted bun with tzatziki, lettuce, tomatoes, feta and olives. Offer the optional ketchup–hot sauce mixture in food-safe serving syringes or a small bowl.

Mary’s Introduction