This delicious Greek Meatloaf is made with ground turkey, beef, or lamb and is loaded with spinach, feta, and fresh herbs like mint, dill, and parsley. The meatloaf is super moist, tender, and flavorful. There's no ketchup glaze here - serve Greek-style meatloaf with tzatziki sauce on the side for a delicious weeknight meal.
While you will most definitely not find Greek meatloaf in Greece, this Greek-American recipe takes its inspiration from my mid-west husband whose love for meatloaf is combined with his love of Greek food. Hence, I created a Greek meatloaf to satisfy his cravings and to also serve my family something healthy and delicious. Gotta love sneaking in veggies any way possible.
This recipe was inspired by my spinach feta turkey burgers, which are a perfect alternative to beef burgers and these Greek turkey meatballs, which are on repeat often in my household.
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Ingredients in Greek Meatloaf
The ingredients in Greek meatloaf are reminiscent of most Greek foods - full of fresh herbs, loads of garlic, rich flavor from olive oil, eggs for binding, and fresh breadcrumbs soaked in milk to keep the meatloaf moist.
- ground turkey - we use 2 pounds of 93% lean ground turkey in this recipe. You could also use 85% lean, but not 99% lean. Fat is essential to a moist meatloaf. Ground lamb or beef can also be used, or a if you prefer.
- eggs - 2 eggs are beaten together and act as the binder for the meatloaf.
- breadcrumbs - I used 2 slices of whole wheat bread pulsed in the food processor to make my breadcrumbs. Use any bread you have on hand, or in a pinch, you can use prepared breadcrumbs. But fresh breadcrumbs are best for keeping the meat moist.
- onion - 1 large onion is grated or finely chopped in a food processor. No large chunks of onion will be lurking in the meatloaf.
- spinach - fresh spinach adds nutrition, flavor, and moisture to the meatloaf. We used 2 cups of fresh spinach, but frozen chopped spinach could also be used here.
- herbs - fresh dill, parsley, and mint are used to add incredible flavor to the meatloaf. You can chop these by hand, or gently chop in the food processor. We also use oregano, preferably Greek oregano to balance the earthy flavors in the meatloaf.
- garlic - this recipe calls for 3-4 large cloves of garlic that are minced and added to the meatloaf for flavor.
- milk - we use ⅓ cup whole milk to soften the breadcrumbs and add moisture to the meatloaf.
- feta cheese - adds flavor, and salt and helps bind the meatloaf. Use a feta block in brine that you crumble yourself, rather than a pre-crumbled feta that contains anti-caking agents. The feta is what makes it a Greek meatloaf. 😉
- olive oil - we add a little extra virgin olive oil to the mixture to help with moisture and also to help create a gorgeous sheen on the meatloaf while it's cooking.
See the recipe card below for quantities.
Instructions
Greek meatloaf is easy to make and you can even chop the spinach and herbs in the food processor, saving time in the process.
Soak the breadcrumbs in milk while you chop and combine the ingredients.
Use the food processor to finely chop the onion, then gently pulse to roughly chop the spinach and herbs.
Beat the egg, crumble the feta, and combine the meatloaf ingredients, gently mixing with your hands until combined.
Shape into a loaf and place on a lined baking sheet or a large oval-shaped pan.
If you don't have a food processor, you can simply chop the spinach and fresh herbs by hand - it will take less than 10 minutes for all the chopping.
Using good quality feta cheese does make a difference in Greek cooking. Always use a block in brine and crumble what you need rather than buy the pre-crumbled feta for the best flavor and texture. I've found the 365 Brand of feta in brine at Whole Foods to be the best in terms of flavor and texture and it lasts a long time.
How to Keep Meatloaf Moist
- Soak the breadcrumbs in milk to lock in moisture. The breadcrumbs can hold a lot more moisture than the meat, which is why this step is so important.
- Cook meatloaf at 350 degrees for one hour. While cooking meatloaf at a higher temperature may speed up the cooking time, you will lose the juices that keep the meatloaf moist in the process. Low and slow is the name of the game here.
- Cook to 165 degrees F. According to the USDA, the safe internal temperature for ground poultry is 165 degrees. Use an instant-read thermometer to check the internal temperature in the center of the meatloaf. Start taking the temperature once the meatloaf has cooked for 40 minutes.
- Let it rest - once the meatloaf has reached 165 degrees, remove it from the oven, tent it with foil, and let it rest. This helps to redistribute the juices into the meat, making for a juicer, more flavorful meatloaf. If you slice it right away, all the juices will run out.
How to Make Meatloaf Taste Really Good
Proper Browning. For maximum browning, form the meatloaf by hand on a parchment or foil-lined baking sheet rather than using a loaf pan. This gives you the most surface area for browning and caramelization of the outer layer.
Proper Seasoning. Fresh herbs like mint, dill, and parsley along with lots of garlic and the perfect amount of salt, pepper, and dried oregano flavor the meatloaf. Fresh herbs are key here as you won't get the same flavor profile with dried herbs. The feta also helps with flavor and moisture.
Substitutions
I used ground turkey because I know the flavor combo of feta, spinach, and turkey works. If you want to mix up the ground meat, you can use ground lamb, or ground beef or a combination of ground meats for your meatloaf.
- Breadcrumbs - we use fresh breadcrumbs, but you can substitute panko, dried breadcrumbs or even gluten-free breadcrumbs in this recipe.
- Spinach - if you don't have fresh spinach, you can use thawed frozen spinach, just be sure it's chopped so it's not stringy.
- Feta cheese - if you don't have feta on hand, you can skip it, or try a hard shredded cheese like parmesan
- Pesto - while pesto is not an ingredient in this recipe - you can add 1-2 tablespoons of prepared pesto to the meatloaf mixture to add moisture and give it a delicious flavor instead of adding olive oil.
What are the Best Meatloaf Side Dishes
Tzatziki Sauce - serve Greek Meatloaf with a side of Greek Tzatziki sauce. The combination of the cool cucumber garlic yogurt sauce with the flavorful meatloaf is a perfect match.
Potatoes - meatloaf and mashed potatoes are a classic pairing, but I would argue that roasted lemony Greek potatoes are the better duo.
Rice - I served my Greek meatloaf with herby spinach rice, otherwise known as Spanakorizo. Here's a recipe for Riced Cauliflower Spanakorizo that is a perfect low-carb side for the meatloaf.
Greek Salad - The acidity in the tomatoes, brine in the olives, and salty tang in the feta are a perfect side for this Greek meatloaf.
What do I do with leftover meatloaf?
No one has ever complained about having leftover meatloaf.
Serve leftover meatloaf the next day warm or cold with tzatziki sauce or as a sandwich on toasted pita bread.
FAQ's
Is it better to add milk or water to meatloaf?
It's better to add milk to meatloaf. The fat adds a moist texture to the meat and helps with proper browning.
When baking meatloaf do you cover it in foil?
No, when baking a meatloaf, you should not cover it in foil. The meat should get brown and caramelized on the top and foil will prevent that browning.
Why is my meatloaf always dry?
meatloaf should be cooked low and slow at 350 degrees and only cooked until it reaches 165 degrees internal temperature. Meatloaf gets dry when it's cooked at a higher temperature or longer than necessary. It also needs moisture in the ingredients - fresh spinach, fresh breadcrumbs, eggs, and olive oil add moisture.
What can I use in meatloaf other than breadcrumbs?
Instead of fresh breadcrumbs, you can use panko, gluten-free breadcrumbs, or even quick-cooking oats. Regardless of your choice, be sure to soak in milk before mixing with the meat.
Greek Meatloaf
Ingredients
- 1 cup fresh breadcrumbs from 2 slices of bread
- ⅓ cup milk
- 1 yellow onion, finely chopped
- 2 cups spinach, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 2 lbs ground turkey 93% lean
- 2 eggs, beaten
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper, freshly ground
- 1 teaspoon Greek oregano
- 1 tablespoon olive oil
- ½ cup feta cheese, crumbled
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil.
- Place 2 slices of bread in a food processor and chop until fine breadcrumbs form. Place the breadcrumbs in a small bowl and mix with the milk. Allow to rest a few minutes.
- Finely chop the onion in the food processor, then chop all the herbs and spinach roughly either by hand or using the food processor.
- In a large bowl, combine the ground turkey, onion, chopped spinach, dill, parsley, mint, beaten eggs, crumbled feta, breadcrumbs, oregano, and olive oil. Mix with your hands until combined.
- Pour the mixture onto the parchment-lined baking sheet and shape it into a loaf. Bake for 55 - 60 minutes or until a meat thermometer inserted into the middle reads 165 degrees F. Tent with foil and let the meatloaf rest for 10 minutes before slicing.
Notes
Nutrition
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Susan Andrews says
This meatloaf is so good. My family loves a good meatloaf and this one is a keeper! Thanks for all the tips on how to keep it from drying out. The tzatziki was awesome with the meatloaf. Thanks for another great recipe.
George Abbott says
So good! Love a healthier meatloaf. Comfort food turned Mediterranean!
Eva says
thanks George! So glad you loved it!!