Fragrant loukaniko, headily spiced Greek sausage flecked with orange zest, is pretty hard to resist. Instead of making encased meat from scratch, though, this meatloaf recipe embraces its flavors—in meatloaf form.
It's then served with potatoes that are partly pre-cooked, set atop herbs with citrus peels and enclosed in a foil packet for grilling. Finishing the dish are grilled red onions, feta, and grilled lemon halves, the latter's flavor intensified by heat. Thankfully, this boldly flavored meal is fairly effortless to prepare.
Note: If you prefer to make this in the oven, feel free to. The cooking times will be roughly the same when the oven is set to 350°F. As for the potatoes, you can skip the microwave cooking, in which case they'll need 30 to 40 minutes of oven time depending on size.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:1 hour
- For the Meatloaf:
- 2 pounds ground pork
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground hot red pepper, such as cayenne
- 1/2 teaspoon dry oregano, preferably Mediterranean
- 1/4 teaspoon ground fennel seed
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 3/4 teaspoon zest from 1 orange
- 1/2 cup dry breadcrumbs
- 1 egg, lightly beaten
- 3 lemons, halved, divided
- 1 large red onion, thickly sliced
- 1/3 cup crumbled feta cheese
- For the Potatoes:
- 10 sprigs fresh thyme
- 10 sprigs fresh oregano
- 2 pounds small potatoes, scrubbed clean
- 2 strips of orange zest, about 3 inches long
- 3 strips of lemon zest, about 3 inches long
- 2 tablespoons olive oil
Combine pork, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, ground red pepper, oregano, fennel, garlic, orange zest, breadcrumbs and egg in a large bowl. Divide meat evenly into four portions and shape into oblong, individual meatloaves.
Place potatoes in a large, covered microwave-safe bowl and cook on high for until almost tender, 8 to 10 minutes.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, the other area empty for the corn. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place a large piece of foil on a work surface. Place thyme and oregano in the center of the foil and top with potatoes. Add orange and lemon zest and drizzle evenly with olive oil and 2 tablespoons juice from 1 lemon (2 halves). Season with salt and pepper and seal into a completely enclosed packet.
Grill meatloaf, onion slices and foil packet of potatoes over direct heat. Flip onion after about 7 minutes. When onion slices have a good char on both sides, remove from heat (about 15 minutes total)
Check the meatloaf and potato packet periodically. When potatoes are completely tender (about 20 minutes), remove from grill and keep warm. During the last few minutes of cooking, place remaining lemon halves (4) on the grill, cut side down, to char. Remove meatloaf from the grill when an instant read thermometer inserted into the center registers 155°F, 20 to 25 minutes.
Tear open foil packet and evenly divide contents between four plates. Finish plates with onion slices, meatloaf and a shower of feta. Serve immediately with grilled lemons.