This Greek Meatloaf transforms a classic comfort food with vibrant Mediterranean flavors. Juicy ground meat is infused with briny feta, sweet sun-dried tomatoes, and fresh herbs for a truly special dinner. It’s a hearty, aromatic centerpiece that will make everyone forget about boring meatloaf.
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Why You’ll Love This Greek Meatloaf
- Bursting with flavor: Tangy feta, sun-dried tomatoes, and fresh herbs in every bite.
- Incredibly moist: Milk-soaked breadcrumbs ensure a tender, succulent texture.
- Perfect make-ahead: Assemble ahead and bake when ready—flavors improve overnight.
- Amazing leftovers: Cold slices make fantastic sandwiches the next day.
Ingredients & Tools
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1 lb ground lamb or pork
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), finely chopped
- 4 oz feta cheese, crumbled
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- 1 tbsp fresh mint, chopped
- 2/3 cup Panko breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 cup ketchup
- 1 tsp Worcestershire sauce
- Kosher salt and freshly ground black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Using a mix of meats really builds a complex flavor base, and don’t skip soaking the breadcrumbs—it’s the secret to that unbeatable, tender texture. The fresh herbs are non-negotiable for that authentic Greek aroma.
Nutrition (per serving)
| Calories: | 410 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 16 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
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 with a splash of broth in a covered dish at 325°F until warm.
Serving Suggestions
Complementary Dishes
- Lemon-Herb Roasted Potatoes — The crispy, tangy potatoes are a classic Greek pairing that soaks up the meatloaf’s juices beautifully.
- A Simple Horiatiki Salad — The cool, crisp cucumbers, tomatoes, and red onion with a sharp vinaigrette cut through the richness of the meat perfectly.
- Garlicky Sautéed Greens — Spinach or kale quickly wilted with lots of garlic and a squeeze of lemon adds a vibrant, healthy side.
Drinks
- A Robust Red Wine — A Greek Agiorgitiko or a nice Chianti has the acidity and body to stand up to the bold, savory flavors.
- Cucumber Mint Sparkling Water — For a non-alcoholic option, this is incredibly refreshing and cleanses the palate between bites.
Something Sweet
- Baklava — The flaky, nutty, honey-soaked pastry is the traditional and utterly decadent way to finish this Mediterranean feast.
- Greek Yogurt with Honey and Walnuts — It’s light, creamy, and just sweet enough to feel like a proper dessert without being too heavy.
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat will make the final loaf tough and dense.
- Soak your breadcrumbs properly. Let the Panko sit in the milk for a full 5-10 minutes. This creates a panade that binds the meatloaf and keeps it incredibly moist during the long cooking time.
- Why a mix of meats? Using both beef and lamb gives you the best of both worlds—rich, savory depth from the beef and a subtle, gamey sweetness from the lamb. If you can’t find lamb, ground pork is a fantastic substitute.
- Feta quality matters. Try to find a block of feta in brine rather than pre-crumbled. It’s creamier, tangier, and will hold its shape better inside the meatloaf, giving you lovely pockets of salty cheese.
How to Make Greek Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, in a small bowl, combine the Panko breadcrumbs and the milk. Give it a stir and then just let it sit. You’ll notice the breadcrumbs will soak up all the milk and become a soft, thick paste—this is exactly what you want. This “panade” is your number one secret weapon against dry meatloaf.
Step 2: While the breadcrumbs are soaking, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s soft and translucent. You don’t want any color here, just to cook out the raw bite. Add the minced garlic and cook for one more minute, until fragrant. Stir in the tomato paste and cook for another 30 seconds to deepen its flavor, then scrape this mixture into a large bowl to cool slightly.
Step 3: To the bowl with the onion mixture, add the ground beef and lamb. Now, add the sun-dried tomatoes, crumbled feta, parsley, fresh oregano, mint, and the dried oregano. Season generously with about 1 teaspoon of salt and 3/4 teaspoon of black pepper. Finally, add the soaked breadcrumb mixture and the lightly beaten eggs.
Step 4: Now for the messy part! Using your hands—it’s really the best tool for this—gently mix everything together. The trick is to mix just until you no longer see streaks of individual ingredients. You want it to be uniform, but don’t squeeze and compact the meat. It should feel cohesive but still light.
Step 5: Transfer the meat mixture to your 9×5-inch loaf pan. Use your hands to press it in evenly, but again, don’t pack it down too firmly. You want the heat to be able to circulate a little. In a small bowl, whisk together the ketchup and Worcestershire sauce. Spoon this glaze evenly over the top of the meatloaf, spreading it to the edges with the back of the spoon.
Step 6: Place the loaf pan on a baking sheet—this catches any potential drips and makes it easier to handle. Bake for 50-60 minutes. You’ll know it’s done when the top is nicely caramelized and the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center.
Step 7: This is the hardest but most important step: let it rest! Take the meatloaf out of the oven and let it sit in the pan on a wire rack for at least 15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf. If you cut it too soon, all those wonderful juices will just run out onto the cutting board.
Step 8: After it has rested, carefully run a knife around the edges of the pan. You can either slice it directly in the pan or, for cleaner slices, use two spatulas to gently lift the entire loaf out onto a cutting board. Slice with a sharp serrated knife and serve warm.
Top Mistakes to Avoid
- Mistake: Skipping the onion cooking step. Raw onion in the mix releases too much water and can create a soggy texture, and its flavor will be too sharp and overpowering.
- Mistake: Using lean ground beef. A little fat is essential for flavor and moisture. If you use something like 93/7 beef, your meatloaf is much more likely to turn out dry and crumbly.
- Mistake: Not letting it rest after baking. I’ve messed this up before too, and you end up with a pool of juice on the plate and a drier loaf. Patience is key here.
- Mistake: Packing the meat into the pan. Pressing it down too firmly creates a dense, heavy texture. A gentle press is all you need for it to hold its shape.
Expert Tips
- Tip: Grate your onion. If you want to avoid chopping and sautéing, you can grate a large onion on a box grater. This releases the juices and breaks it down so it cooks perfectly within the loaf, and it distributes the flavor more evenly.
- Tip: Create a free-form loaf. For more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet. You’ll get more of that delicious glazed crust on all sides.
- Tip: Add a tablespoon of Ouzo. For a truly authentic Greek kick, add a splash of Ouzo or another anise-flavored liqueur to the meat mixture. The alcohol cooks off, leaving behind a wonderful, subtle herbal complexity.
- Tip: Check the temperature, not the clock. Ovens can vary wildly. The only surefire way to know your meatloaf is perfectly cooked is to use an instant-read thermometer. Aim for 160°F in the very center.
FAQs
Can I make this Greek Meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead dish. You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit on the counter for about 30 minutes to take the chill off before baking. You might need to add 5-10 minutes to the baking time since it’s starting from cold.
What’s the best way to reheat leftovers?
The best way to keep it from drying out is to reheat it gently. Place slices in an oven-safe dish, add a tablespoon or two of broth or water to the bottom, cover tightly with foil, and warm in a 325°F oven for 10-15 minutes. The steam will rehydrate the meatloaf beautifully. The microwave works in a pinch, but it can make the texture a bit rubbery.
Can I freeze cooked Greek Meatloaf?
Yes, it freezes wonderfully! Let the cooked meatloaf 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 overnight in the refrigerator before reheating using the method above.
I don’t have ground lamb. What can I use instead?
No problem at all. Ground pork is the closest substitute in terms of fat content and flavor. You could also use all ground beef, but I’d recommend using an 80/20 blend to ensure it stays moist. A mix of beef and mild Italian sausage would also be delicious, adding even more herbaceous notes.
Why is my meatloaf falling apart when I slice it?
This usually comes down to two things: not enough binder or slicing it while it’s too hot. The eggs and soaked breadcrumbs are your binders, so make sure you’re using the correct amounts. And again, that rest period is crucial—it allows the proteins to set, so the loaf holds its shape when you cut into it.
Greek Meatloaf
Make the best Greek Meatloaf with feta, herbs, and sun-dried tomatoes. This easy, moist recipe is perfect for dinner. Get the step-by-step guide now!
Ingredients
For the Meatloaf
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1 lb ground beef (85/15 lean-to-fat ratio is ideal)
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1 lb ground lamb or pork
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1 large yellow onion (finely chopped)
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3 cloves garlic (minced)
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1/2 cup sun-dried tomatoes (packed in oil, finely chopped)
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4 oz feta cheese (crumbled)
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1/2 cup fresh parsley (finely chopped)
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2 tbsp fresh oregano (chopped (or 2 tsp dried))
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1 tbsp fresh mint (chopped)
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2/3 cup Panko breadcrumbs
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1/2 cup whole milk
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2 large eggs (lightly beaten)
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1 tbsp tomato paste
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1 tsp dried oregano
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1 tsp Kosher salt
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3/4 tsp freshly ground black pepper
For the Glaze
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1/2 cup ketchup
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1 tsp Worcestershire sauce
Instructions
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Preheat the oven to 375°F (190°C). In a small bowl, combine Panko breadcrumbs and milk; stir and let sit until a soft, thick paste (panade) forms.01
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Heat 1 tablespoon olive oil in a skillet over medium heat. Cook finely chopped onion 5–7 minutes until soft and translucent (no color). Add minced garlic; cook 1 minute. Stir in tomato paste; cook 30 seconds. Scrape mixture into a large bowl to cool slightly.02
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To the bowl, add ground beef, ground lamb, sun-dried tomatoes, crumbled feta, parsley, fresh oregano, mint, dried oregano, about 1 teaspoon salt, and 3/4 teaspoon black pepper. Add the soaked breadcrumb mixture and lightly beaten eggs.03
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Using your hands, gently mix just until uniform—do not compact the meat. It should feel cohesive but light.04
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Transfer mixture to a 9×5-inch loaf pan. Press in evenly without packing too firmly.05
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In a small bowl, whisk ketchup and Worcestershire sauce. Spoon and spread evenly over the top of the loaf.06
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Set the loaf pan on a baking sheet. Bake 50–60 minutes, until the top is caramelized and the internal temperature reaches 160°F (71°C) in the center.07
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Let rest in the pan on a wire rack for at least 15 minutes. Run a knife around the edges, lift out if desired, slice with a serrated knife, and serve warm.08
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