This Feta and Olive Meatloaf gives a classic comfort food a vibrant Mediterranean twist. It’s incredibly moist and tender, packed with briny olives and tangy feta for unforgettable flavor. This simple yet impressive dish is perfect for a cozy family dinner or for serving guests.
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Why You’ll Love This Feta and Olive Meatloaf
- Mediterranean flavors: Salty feta and briny olives create a vibrant, exciting twist.
- Moist & tender: Milk-soaked breadcrumbs and a blend of meats ensure a juicy result.
- Effortless elegance: Looks and tastes impressive with minimal kitchen fuss.
- Great leftovers: Makes incredible cold sandwiches the next day.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 100 g fresh breadcrumbs
- 125 ml whole milk
- 500 g ground beef (80/20 blend is ideal)
- 250 g ground pork
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
- 1 tsp dried thyme
- 150 g feta cheese, crumbled
- 75 g Kalamata olives, pitted and roughly chopped
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp freshly ground black pepper
- For the glaze: 3 tbsp ketchup, 1 tbsp balsamic glaze, 1 tsp Worcestershire sauce
Tools: A large mixing bowl, a standard 9×5 inch loaf pan, a skillet, and a small bowl for the glaze.
Notes: Using a blend of beef and pork is my little secret for the best texture and flavor—the beef provides a rich, savory base, while the pork adds wonderful fat and moisture. And don’t skip soaking the breadcrumbs in milk; this “panade” is the key to a tender, not tough, final result.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use lean beef. A little fat is your friend here! An 80/20 blend of ground beef will give you a much more flavorful and moist meatloaf compared to a very lean grind, which can lead to a drier texture.
- Soak those breadcrumbs. This step, creating a “panade,” is non-negotiable for tenderness. The milk-soaked breadcrumbs disperse throughout the meat, binding it while keeping it incredibly soft and preventing it from becoming dense.
- Go for block feta. Whenever possible, buy a block of feta in brine and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that can make it a bit chalky and it doesn’t melt into those lovely pockets as well.
- Handle with care. When mixing, use your hands and mix just until everything is combined. Over-mixing will cause the proteins to tighten up, resulting in a tougher, denser meatloaf—a light touch is crucial.
How to Make Feta and Olive Meatloaf
Step 1: Begin by preheating your oven to 180°C (350°F). Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen. Add the minced garlic and cook for one more minute, just until fragrant, then remove the skillet from the heat and let this mixture cool slightly. This step is about building a flavor base, so don’t rush it.
Step 2: While the onions are cooling, prepare your panade. In your large mixing bowl, combine the fresh breadcrumbs and the whole milk. Stir this together and let it sit for about 5 minutes. You’ll see the breadcrumbs absorb the milk and become a soft, paste-like mixture. This is exactly what you want—it’s the secret to a tender texture.
Step 3: Now, add the ground beef, ground pork, lightly beaten egg, chopped parsley, oregano, thyme, tomato paste, salt, and pepper to the bowl with the breadcrumb mixture. Also add the slightly cooled onion and garlic. It’s time to get your hands in there! Gently mix everything together using your hands, just until all the ingredients are evenly distributed. You should see streaks of the different meats and specks of green herbs throughout. Stop as soon as it’s combined to avoid overworking.
Step 4: Now for the stars of the show! Add the crumbled feta cheese and the chopped Kalamata olives to the meat mixture. Fold them in gently, trying to distribute them evenly without breaking up the feta too much. You want to preserve those lovely chunks that will melt into salty, creamy pockets during baking.
Step 5: Transfer the meat mixture to your ungreased loaf pan. Why ungreased? A little bit of rendered fat will help the meatloaf release easily after it rests. Use your hands to press the mixture firmly and evenly into the pan, smoothing out the top.
Step 6: In a small bowl, whisk together the ketchup, balsamic glaze, and Worcestershire sauce for the glaze. The balsamic adds a lovely sweet-and-tangy depth that cuts through the richness beautifully. Spread this glaze evenly over the top of the meatloaf, covering it from edge to edge.
Step 7: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the top is nicely caramelized, the edges are pulling away from the sides of the pan slightly, and the internal temperature registers 70°C (160°F) on an instant-read thermometer. This is the most reliable way to check for doneness.
Step 8: Once out of the oven, this is the hardest but most important step: let it rest! Allow the meatloaf to sit in the pan on a wire rack for at least 10-15 minutes. This allows the juices to redistribute throughout the loaf, ensuring a moist slice that holds its shape when you cut into it.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a 325°F oven until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, comforting partner that’s perfect for soaking up any delicious juices from the meatloaf.
- Simple Roasted Asparagus — The bright, slightly charred flavor of asparagus provides a fresh, green contrast to the rich, savory meatloaf.
- Orzo with Lemon and Herbs — A light, lemony pasta salad adds a Mediterranean flair that complements the feta and olives beautifully.
Drinks
- A Medium-Bodied Red Wine — A Grenache or a Sangiovese has enough acidity to cut through the fat and enough fruit to complement the salty flavors.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus cleanse the palate wonderfully between bites.
- A Crisp Lager — The clean, refreshing quality of a good lager balances the richness without overpowering the dish.
Something Sweet
- Lemon Olive Oil Cake — The bright citrus and subtle olive oil notes are a sophisticated and light way to end the meal on a high note.
- Baklava — Lean into the Greek theme with this flaky, nutty, honey-soaked pastry for a truly decadent finish.
- Vanilla Bean Panna Cotta — Its cool, creamy simplicity is the perfect palate cleanser after the savory, robust main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one way to end up with a tough, dense meatloaf that has a rubbery texture. Mix with a light hand just until combined.
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, all the beautiful juices will run out onto the cutting board, leaving you with a drier slice. Patience is key.
- Mistake: Using only one type of meat. A blend of beef and pork provides a superior flavor and fat content that keeps the loaf moist. Using only lean beef will result in a less flavorful and potentially drier outcome.
- Mistake: Not testing for doneness with a thermometer. Guessing based on time or color alone can lead to an undercooked or overcooked loaf. An instant-read thermometer is your best friend here.
Expert Tips
- Tip: Make a free-form loaf. For a crustier exterior on all sides, you can shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan.
- Tip: Add a hidden layer. For a fun surprise, press half the meat mixture into the pan, create a shallow trench down the center, and fill it with extra feta and chopped spinach, then top with the remaining meat mixture.
- Tip: Double the glaze. If you love a sticky, caramelized top, simply double the glaze ingredients and brush half on at the beginning and the other half during the last 15 minutes of baking.
- Tip: Grate your onion. If you or your family are sensitive to the texture of onions, you can grate the onion on a box grater. This incorporates the flavor seamlessly without any noticeable pieces.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great time-saver! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit at room temperature for about 20-30 minutes before putting it in the oven, as baking it straight from the fridge may require a slightly longer cooking time.
What can I use instead of pork?
If you’d prefer not to use pork, you can substitute it with an equal amount of ground turkey or ground lamb. Ground lamb would actually be a fantastic choice, enhancing the Mediterranean profile. If using lean turkey, you might add an extra tablespoon of olive oil to the mixture to ensure it stays moist.
Can I freeze the cooked meatloaf?
Yes, it freezes beautifully. Allow the cooked meatloaf to cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 160°C (325°F) oven until warmed through.
My meatloaf is always too wet and falls apart. What am I doing wrong?
This usually points to two things: either the panade was too wet (be sure to use the measurements given) or the meatloaf didn’t rest long enough after baking. The resting period is crucial for the proteins to set and the structure to firm up, allowing you to get clean slices.
Can I use a different type of cheese?
While feta is integral to the flavor profile, you can experiment! Goat cheese would be a lovely, tangy substitute. If you want a milder, meltier cheese, a good mozzarella could work, but the distinct salty punch of the feta is really what makes this recipe special.
Feta And Olive Meatloaf
Make this juicy Feta and Olive Meatloaf for a Mediterranean twist on a classic. Easy recipe with step-by-step photos. Try this impressive dinner tonight!
Ingredients
For the meatloaf:
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
100 g fresh breadcrumbs
-
125 ml whole milk
-
500 g ground beef (80/20 blend is ideal)
-
250 g ground pork
-
1 large egg (lightly beaten)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh oregano (finely chopped (or 1 tsp dried))
-
1 tsp dried thyme
-
150 g feta cheese (crumbled)
-
75 g Kalamata olives (pitted and roughly chopped)
-
2 tbsp tomato paste
-
1 tsp salt
-
0.5 tsp freshly ground black pepper
For the glaze:
-
3 tbsp ketchup
-
1 tbsp balsamic glaze
-
1 tsp Worcestershire sauce
Instructions
-
Begin by preheating your oven to 180°C (350°F). Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for one more minute, just until fragrant, then remove the skillet from the heat and let this mixture cool slightly.01
-
While the onions are cooling, prepare your panade. In your large mixing bowl, combine the fresh breadcrumbs and the whole milk. Stir this together and let it sit for about 5 minutes.02
-
Now, add the ground beef, ground pork, lightly beaten egg, chopped parsley, oregano, thyme, tomato paste, salt, and pepper to the bowl with the breadcrumb mixture. Also add the slightly cooled onion and garlic. Gently mix everything together using your hands, just until all the ingredients are evenly distributed.03
-
Now for the stars of the show! Add the crumbled feta cheese and the chopped Kalamata olives to the meat mixture. Fold them in gently, trying to distribute them evenly without breaking up the feta too much.04
-
Transfer the meat mixture to your ungreased loaf pan. Use your hands to press the mixture firmly and evenly into the pan, smoothing out the top.05
-
In a small bowl, whisk together the ketchup, balsamic glaze, and Worcestershire sauce for the glaze. Spread this glaze evenly over the top of the meatloaf, covering it from edge to edge.06
-
Place the loaf pan in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the top is nicely caramelized, the edges are pulling away from the sides of the pan slightly, and the internal temperature registers 70°C (160°F) on an instant-read thermometer.07
-
Once out of the oven, this is the hardest but most important step: let it rest! Allow the meatloaf to sit in the pan on a wire rack for at least 10-15 minutes.08
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