Greek Meat Loaves

• 2 large eggs, lightly beaten
• 1/2 cup ketchup
• 1/4 cup 2% milk
• 1 large red onion, finely chopped
• 3/4 cup quick-cooking oats
• 1/3 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
• 1/3 cup pitted Greek olives, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 pounds lean ground beef (90% lean)
• 1/2 cup crumbled feta cheese

1. In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months.
2. Bake remaining meat loaf, uncovered, at 350u0b0 for 50-60 minutes or until no pink remains and a thermometer reads 160u0b0. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese.
3. To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.

eggs, ketchup, milk, red onion, oats, tomatoes, olives, garlic, salt, pepper, lean ground beef, feta cheese

Taken from www.tasteofhome.com/recipes/greek-meat-loaves/ (may not work)