Greek Pasticcio Meatloaf Recipe | Unique Cinnamon & Nutmeg Twist

Learn how to make a Greek-inspired Pasticcio meatloaf with a subtle cinnamon and nutmeg twist in this easy-to-follow recipe. This video shows step-by-step instructions for combining wet and dry ingredients, mixing in ground beef, shaping the loaf, and adding a flavorful topping. I also share tips for mini loaves or one large loaf, plus pairing it with parmesan garlic angel hair pasta for a complete meal. Perfect for home cooks looking to try a unique meatloaf recipe with Mediterranean flair.

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Chapters:
0:00 – Intro & Welcome
0:16 – Recipe Overview: Greek Pisticio Meatloaf
1:20 – Assembling Wet Ingredients
1:40 – Scrambling Egg & Adding Milk
2:17 – Adding Worcestershire Sauce
2:38 – Dry Ingredients: Salt, Pepper, Onion Powder
3:51 – Adding Nutmeg & Cinnamon
4:30 – Mixing Breadcrumbs into Wet Ingredients
5:40 – Letting Mixture Rest
5:54 – Mixing in Ground Beef
6:50 – Forming Loaf: Mini or Large
7:50 – Tips for Chilling and Preparing Ahead
8:50 – Adding Toppings (Ketchup & BBQ)
9:29 – Baking at 350°F for 45 Minutes
10:04 – Checking Temperature & Doneness
10:28 – Plating & Serving with Angel Hair Pasta
10:47 – Outro & Final Thoughts

Recipe:
1 beaten egg
¾ cup soft bread crumbs
¼ cup milk
½ tsp salt
¼ tsp pepper
½ tsp cinnamon
¼ tsp nutmeg
1 tsp onion powder
1 ½ tsp Worcestershire sauce
1 lb ground beef
BBQ sauce or ketchup

Combine everything except the beef & BBQ sauce or ketchup. Mix well and let set for 5 minutes. Add beef and mix well. Shape into a loaf and place in a pan with sides to catch the drippings. Top with BBQ sauce or ketchup. Bake at 350 degrees for 45-50 minutes or until no pink remains.

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Hey everyone, welcome back to Ryan Parker Studios. I’m your host, Bob. No, no, I’m not. Okay. Okay. I’m Ryan. Yes, I am. I’m sorry. I didn’t mean to fib. It’s me. I can show you my ID if you need it. Anyway, welcome back. So, today we’re looking at a new recipe. I have actually two ways to make this dish. So, I guess I should start with telling you what we’re making. We’re making meatloaf today, but both of my ways are a little bit different than the standard meatloaf you would normally have. The dish that we’re actually going to be doing today is going to be my Greek inspired dish, which is a pisticio meatloaf. Now, if you’ve never had pisticio, it’s kind of like a hamburger helper, if you will. Um, it’s really bad to compare it that way, but that’s the closest I can get. and it’s got hints of cinnamon and nutmeg. So, that’s going to be the key that we’re going to throw into our meatloaf today. I know it might sound weird, but if you like that cinnamon flavor, this is just going to be a subtle underlaying flavor. So, give this one a try and make sure you comment below if you try it and tell me how you like it. So, let’s gather everything we need and get this dish started. All right. Yes, I have it pointed down, so I’m all cockeyed to get this thing started. But let’s go ahead and start assembling our wet ingredients first. And we’re going to let those rest a little bit to soak up all the flavors and then we’ll actually combine the meat. Okay. So, to start off, uh we are going to do one egg. [Music] And as Emerald Legazi likes to say, I don’t know where you get your eggs, but mine don’t come scrambled. So, we are going to do just a quick little scramble here. All right, we are going to do a/4 cup of milk. And actually, we don’t use milk. We use like a an almond uh milk or actually this is an oat milk. So, we’re going to add that. We don’t want to over stir either. Uh, next thing up is going to be our worst shear. So, this technically is supposed to be um 1 and 1/2 teaspoon. [Music] But again, with me, I just kind of sprinkle and maybe a little more love. I like the worsture flavor. So, next up is going to be some of our dry. It’s going to be uh one teaspoon of salt. So, I’ll actually measure this out properly for you guys. So, that is a half and one. So, we got one teaspoon of salt. We are going to do Oops. Actually, that was supposed to be a half a teaspoon of salt. So, mine’s going to be a little salty, actually. Let me see if I can recover some of this. Woohoo. Look at that. See, when you’re looking at the recipe, because you don’t measure and you look at the wrong one that’s right above it, it causes problems. There we go. So, now we’re down to about a/ a teaspoon of salt. And we are going to do a 1/4 teaspoon of pepper. And then we are going to do one teaspoon of onion powder. [Music] And then comes the added flare. A/4 teaspoon of nutmeg. Actually, I take that back. We’re not going to do a/ quart teaspoon. We’re going to do about an eighth of a teaspoon. [Music] And then we’re going to do a half teaspoon of cinnamon at the very least. If you like it with more of a cinnamon flavor, then you can do a a scooping or a heaping scoop. So, I did a heaping scoop. [Music] All right. So, we’re going to mix those together. And then last but not least in this particular mix, we are going to be adding our breadrumbs. So it’s 3/4 of a cup of breadrumbs, which if you’re going to make from scratch like I’m doing today, is about two halves of bread. [Music] [Music] There we go. So, I’m going to take this out and put that in. And then I’m going to mix that with a fork actually. [Music] All right. So, we’ve got our mixture here. We’re going to let it sit for about 5 minutes so all the flavors can mix together. Then, we’ll come back and we will mix in the ground beef. Now it is time to mix our ground beef. So I’ve got one lb of thawed ground beef and we’re just going to make sure we get in here and make sure it’s nice and combined. You really want it to be as evenly mixed as possible because this bread mixture is what makes the ground beef more pliable and easy to cut. Um, instead of firm like a burger, it’s going to be able to to cut easier. So, if you have too much of the bread mixture on its own, not mixed in with the actual ground beef, then that’s going to basically fall apart. Um, and you don’t want pockets of hard and pockets that can’t even hold together. So, we want to get this as mixed together as possible. [Music] All right. [Music] So, we’re looking good. I don’t see any obvious signs of the mixture being there. So, now it’s time to form our loaf. And you can do this one of two ways. Well, actually, you can do it any way you want. You can either do one big loaf or you can do little mini loaves. So, everyone has their own and it’s already good to go. We prefer mini loaves, so I’m going to make a couple. Now, you can always make up your meatloaf early as well and then put it in the fridge and let it chill and then bring it out and pop it in the oven. And I usually do three because back when my daughter was here, I would make three. So I kind of know how to pull them out and it almost be the same size for all of them. And really this recipe is thanks to my daughter Desiree. So Desi, if you’re watching, remember this is all you. She used to not like anytime I made meatloaf until I did the twist with the pisticio because she loves pisticio. So when I told her I was trying that, she liked it and she started gobbling it up. And so every time I make it now, uh whether I make it in here or whether I make it the other way I’m going to show you, I generally will put in the cinnamon and nutmeg. All right. So the last part of this as far as pre-prep work goes is going to be the topping. Now you can use barbecue sauce, you can use ketchup, whatever you like. I usually do a squirt of each to give it just a little bit of color definition and a little bit different flavor profile. So, we’re just going to drizzle a little bit of ketchup [Music] and a little bit of bies. [Music] Now, this is going to be 350 for 45 to 50 minutes. So, let’s go ahead and get the oven started up, which I probably should have done that already. So, I’m going to chill this for a few moments and then we’ll come back once this goes into the oven. All right, oven is preheated to 350°. So, now we’re in for 45 minutes. And that 45 minutes will be up in three, two, one. We are at our 45 minutes. So, let’s take a look. Oh yeah, that’s looking good. Now, just if you want to make sure, you can always throw in a meat probe here. Obviously, we want it over 165. And yeah, it’s well over 165. So, we are good. So, let’s get this plated up. And here is our final plated meal. We have our Greek inspired pisticio meatloaf with our parmesan garlic angel hair pasta. And we are ready for a nice meal. So, thank you guys so much for stopping by. Before you head out, make sure you hit that like and subscribe. Until next time, keep on smoking. [Music]