Greek Meatloaf

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.

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Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek Meatloaf, Mediterranean Meatloaf, Moist Meatloaf, Turkey Meatloaf with Spinach and Feta

Prep Time: 15

Cook Time: 55

Total Time: 1 5

Servings: servings

Calories: 235kcal

Author: Eva

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

It is natural for a meatloaf to lose some of the juices during the cooking process. Don't be alarmed when you see juices on the foil or parchment. Simply remove the meatloaf and plate it on a platter for serving.

Nutrition