This Greek Yogurt Meatloaf is a modern, incredibly moist take on a classic comfort food. The secret is swapping traditional binders for thick, tangy Greek yogurt, which keeps every bite tender and juicy. It’s a straightforward, family-friendly dinner that feels both nostalgic and fresh.
Love Greek Yogurt Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Greek Yogurt Meatloaf
- Unbelievably moist: Greek yogurt ensures a consistently juicy texture.
- Flavor-packed, not heavy: Lighter binder lets herbs and glaze shine.
- Crowd-pleasing: Loved by kids and adults for gatherings.
- Simple to make: Just mix, shape, and bake for an easy meal.
Ingredients & Tools
- 1.5 lbs ground beef (85/15 lean-to-fat ratio is ideal)
- 1 cup plain, full-fat Greek yogurt
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- Kosher salt and freshly ground black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a skillet for sautéing.
Notes: Don’t be tempted to use low-fat yogurt here—the full-fat version is key for richness and moisture. And while panko gives a lovely light texture, regular breadcrumbs will work in a pinch, you’ll just notice a slightly denser result.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 24 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 skip sautéing the onion and garlic. This step is non-negotiable for the best flavor. Raw onion releases too much water and can create steam pockets, while sautéing brings out their natural sweetness and aroma.
- Handle the meat mixture gently. Overmixing is the enemy of a tender meatloaf. Use your hands and mix just until the ingredients are combined. A light touch is your best friend here.
- Let the mixture rest for a few minutes. After you mix everything, let it sit for 5-10 minutes. This allows the breadcrumbs to fully absorb the moisture from the yogurt and egg, which helps the loaf hold its shape beautifully while baking.
- Use a meat thermometer for perfect doneness. Guessing is a recipe for dry meatloaf. The internal temperature should read 160°F (71°C) in the very center for perfectly cooked, safe-to-eat beef.
How to Make Greek Yogurt Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). Grab your skillet and heat a tablespoon of olive oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sharp smell mellowing out. Now, add the minced garlic and cook for just one more minute, until it’s fragrant. You don’t want to brown the garlic, just wake it up. Take the skillet off the heat and let this mixture cool slightly while you prepare the rest. This cooling step is important so the hot onions don’t start cooking the egg when you mix everything.
Step 2: In your large mixing bowl, combine the ground beef, Greek yogurt, lightly beaten egg, panko breadcrumbs, Worcestershire sauce, Dijon mustard, dried oregano, dried thyme, one teaspoon of kosher salt, and half a teaspoon of black pepper. Now, add your slightly cooled onion and garlic mixture. It’s time to get your hands in there—the best tool for the job! Gently mix everything together. You’re looking for a uniform distribution of ingredients, but stop the moment everything is incorporated. Overworking the meat will make the final loaf tough and dense.
Step 3: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why no grease? The fat from the meat will render out, preventing it from sticking. Now, use your hands or a spatula to press the mixture firmly and evenly into the pan, making sure there are no air pockets. You want a smooth, domed top. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle. Pop it into the preheated oven and set your timer for 40 minutes.
Step 4: While the meatloaf bakes, make the simple glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar might seem odd, but it’s the trick—it cuts through the sweetness and adds a lovely tang that complements the yogurt. After the initial 40 minutes of baking, carefully pull the meatloaf out of the oven. You’ll see it has started to firm up and pull away from the sides of the pan. Pour or brush the glaze evenly over the entire top surface.
Step 5: Return the glazed meatloaf to the oven for the final 20 minutes of baking. This is when the magic happens—the glaze will bubble, caramelize, and become beautifully sticky. To be absolutely sure it’s done, insert an instant-read thermometer into the center; it should read 160°F (71°C). Once it hits that temperature, take it out of the oven. This is crucial: let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and holds together perfectly.
Storage & Freshness Guide
- Fridge: Store cooled slices in an airtight container for up to 4 days.
- Freezer: Wrap cooled whole loaf tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a 350°F oven or toaster oven until warmed through.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner for soaking up the meatloaf’s delicious juices.
- Simple Roasted Green Beans — Their slight crispness and earthy flavor provide a wonderful textural and flavor contrast to the rich meatloaf.
- Buttered Corn on the Cob — A classic, sweet side that brings a cheerful, summery vibe to the plate, no matter the season.
Drinks
- A medium-bodied Red Wine — Like a Grenache or a Merlot, its fruity notes complement the savory, herby flavors without overpowering them.
- A Crisp Lager — The carbonation and clean finish cut through the richness of the dish, making each bite taste fresh and new.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and oat topping feel like a natural, cozy extension of the comfort food theme.
- Lemon Sorbet — Its bright, sharp citrus flavor is a surprisingly perfect and light finish after a hearty meal.
- Dark Chocolate Brownies — Because sometimes you just need a rich, fudgy chocolate treat to complete a satisfying dinner.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. A little fat is essential for flavor and moisture. I’ve tried it with super-lean beef before, and the result is disappointingly dry. 85/15 is your sweet spot.
- Mistake: Mixing the meat too vigorously. This develops the proteins in the meat, leading to a tight, tough, almost sausage-like texture. Gentle folds are the way to go.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but slicing it hot will cause all the lovely juices to run out onto the cutting board, leaving you with a drier loaf.
- Mistake: Adding the glaze at the beginning. The sugar in the glaze will burn if exposed to the full hour of baking. Adding it for the last 20 minutes gives it just enough time to set and caramelize perfectly.
Expert Tips
- Tip: For easier cleanup, line your loaf pan with parchment paper. Just create a sling by placing two strips of parchment crosswise, leaving an overhang on both sides. Once the meatloaf has rested, you can lift the entire loaf out for easy slicing and a clean pan.
- Tip: Customize your glaze. Feel free to add a dash of smoked paprika for a smoky kick, or a teaspoon of sriracha for a little heat. The basic glaze is a fantastic canvas for your own flavor experiments.
- Tip: Make a free-form loaf for more crust. If you love the glazed edges, shape the mixture into a loaf directly on a parchment-lined baking sheet. You’ll get more caramelized surface area, but keep a close eye on it as it may cook a few minutes faster.
- Tip: Grate a tablespoon of Parmesan into the meat mixture. It melts into the loaf, adding an extra layer of umami savoriness that’s absolutely divine.
FAQs
Can I use a different type of ground meat?
Absolutely! A mix of beef and pork is classic and delicious, adding more richness. You can also use all ground turkey or chicken, but since they are leaner, be extra careful not to overmix and consider adding an extra tablespoon of yogurt to ensure it stays moist. The cooking temperature (160°F) remains the same for poultry as well.
Can I make this meatloaf ahead of time?
You sure can. Assemble the meat mixture, press it into the loaf pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, let it sit on the counter for about 20 minutes to take the chill off before baking as directed. You may need to add a few extra minutes to the baking time.
Why did my meatloaf crack on top?
A little cracking is totally normal and often means it’s perfectly cooked! It usually happens when the exterior sets and firms up faster than the interior as it expands. Pressing the mixture firmly into the pan and not overmixing helps minimize large cracks, but a few small ones are just a sign of a good, hearty meatloaf.
What’s the best way to store and reheat leftovers?
Store cooled slices in an airtight container in the fridge for up to 4 days. For reheating, the oven or toaster oven is king. Place slices on a baking sheet at 350°F until warmed through. This keeps the texture intact, whereas the microwave can make it a bit rubbery.
Can I freeze the cooked meatloaf?
Yes, it freezes beautifully. Let the whole loaf cool completely after baking, then wrap it tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, covered with foil, in a 325°F oven until hot.
Greek Yogurt Meatloaf
Discover the secret to a perfectly moist Greek Yogurt Meatloaf. This easy recipe uses Greek yogurt for incredible tenderness and flavor. Get the family-favorite recipe now!
Ingredients
For the Meatloaf
-
1.5 lbs ground beef (85/15 lean-to-fat ratio is ideal)
-
1 cup plain, full-fat Greek yogurt
-
1 large egg (lightly beaten)
-
1 cup panko breadcrumbs
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried oregano
-
1 tsp dried thyme
-
Kosher salt and freshly ground black pepper
For the Glaze
-
0.5 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
First, preheat your oven to 375°F (190°C). Grab your skillet and heat a tablespoon of olive oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sharp smell mellowing out. Now, add the minced garlic and cook for just one more minute, until it’s fragrant. You don’t want to brown the garlic, just wake it up. Take the skillet off the heat and let this mixture cool slightly while you prepare the rest. This cooling step is important so the hot onions don’t start cooking the egg when you mix everything.01
-
In your large mixing bowl, combine the ground beef, Greek yogurt, lightly beaten egg, panko breadcrumbs, Worcestershire sauce, Dijon mustard, dried oregano, dried thyme, one teaspoon of kosher salt, and half a teaspoon of black pepper. Now, add your slightly cooled onion and garlic mixture. It’s time to get your hands in there—the best tool for the job! Gently mix everything together. You’re looking for a uniform distribution of ingredients, but stop the moment everything is incorporated. Overworking the meat will make the final loaf tough and dense.02
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Why no grease? The fat from the meat will render out, preventing it from sticking. Now, use your hands or a spatula to press the mixture firmly and evenly into the pan, making sure there are no air pockets. You want a smooth, domed top. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle. Pop it into the preheated oven and set your timer for 40 minutes.03
-
While the meatloaf bakes, make the simple glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar might seem odd, but it’s the trick—it cuts through the sweetness and adds a lovely tang that complements the yogurt. After the initial 40 minutes of baking, carefully pull the meatloaf out of the oven. You’ll see it has started to firm up and pull away from the sides of the pan. Pour or brush the glaze evenly over the entire top surface.04
-
Return the glazed meatloaf to the oven for the final 20 minutes of baking. This is when the magic happens—the glaze will bubble, caramelize, and become beautifully sticky. To be absolutely sure it's done, insert an instant-read thermometer into the center; it should read 160°F (71°C). Once it hits that temperature, take it out of the oven. This is crucial: let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and holds together perfectly.05
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