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1
Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
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2
Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
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3
Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg.
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4
Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated.
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5
Add the feta and mix lightly, incorporating the feta in whole crumbles if possible.
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6
Try not to overmix; it can make the meatloaf tough.
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7
Transfer the meat mixture to the pan and press it gently to eliminate any air pockets.
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8
Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
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9
Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter.
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10
Slice while warm and serve with the Mint Tzatziki on the side.
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11
Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl.
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12
Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
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13
Using your hands, squeeze the cucumber to drain any excess moisture.
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14
Transfer to a mixing bowl and add the yogurt, mint and garlic.
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15
Stir well to combine, taste and adjust the seasoning with salt if necessary.
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16
Store the tzatziki in an airtight container for up to 3 days.
