This Mediterranean Meatloaf transforms a classic comfort food with sunny Mediterranean flavors. Juicy ground meat is blended with briny feta, sweet sun-dried tomatoes, and fresh herbs for a moist, aromatic loaf. It’s a special yet approachable meal that will make you love meatloaf again.
Nothing beats a great Mediterranean Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Mediterranean Meatloaf
- Vibrant flavors: Tangy feta, aromatic herbs, and sun-dried tomatoes create a sunny taste.
- Moist texture: A milk-soaked breadcrumb panade ensures it stays tender and juicy.
- Make-ahead friendly: Assemble ahead and bake when ready, with great leftovers.
- Fancy yet simple: Beautiful and colorful, but straightforward for any night.
Ingredients & Tools
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 lb ground lamb or pork
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
- 3/4 cup crumbled feta cheese
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- 1/2 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil (for sautéing and the glaze)
- 2 tbsp balsamic glaze or ketchup (for the top)
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: The combination of meats is key for depth of flavor. Soaking the breadcrumbs (panade) ensures a tender texture, and fresh herbs add brightness.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 14 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean meat. A little bit of fat is crucial for flavor and moisture. A blend of beef with either lamb or pork provides the perfect balance. If you use all beef, aim for 85/15.
- Soak your breadcrumbs properly. This mixture, called a panade, is your insurance policy against a dry meatloaf. Let the Panko soak in the milk for a full 5 minutes until it looks like a thick paste.
- Chop your veggies finely. You want the onion and sun-dried tomatoes to distribute evenly throughout the loaf, not create big chunks. A fine dice ensures every slice is perfectly balanced.
- Handle the meat mixture gently. Overmixing is the enemy of a tender texture. Use your hands and mix just until the ingredients are combined. It should look a bit shaggy, not like a smooth paste.
- Let the meatloaf rest before slicing. I know it’s tempting to dig right in, but letting it rest for 10 minutes allows the juices to redistribute, so they end up in your mouth and not on your cutting board.
How to Make Mediterranean Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, in a small bowl, combine the Panko breadcrumbs and milk. Stir it together and let it sit for about 5 minutes. You’ll notice it turns into a soft, paste-like consistency—this is your panade, and it’s the magic that keeps our meatloaf incredibly moist.
Step 2: While the breadcrumbs are soaking, heat one tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 30 seconds to deepen its flavor. Take the skillet off the heat and let this mixture cool slightly. This step is crucial—adding hot onions to the meat mixture can start cooking the egg prematurely.
Step 3: In your large mixing bowl, combine the ground beef, ground lamb (or pork), the soaked breadcrumb mixture, and the slightly cooled onion and garlic. Add the beaten egg, chopped sun-dried tomatoes, feta cheese, parsley, fresh oregano, dried oregano, smoked paprika, salt, and pepper. Now, it’s time to get your hands in there! Gently mix everything together. The trick is to mix just until everything is evenly distributed. Overworking the meat will make the final loaf tough, so a light touch is key here.
Step 4: Lightly grease your 9×5 inch loaf pan with a bit of olive oil. Transfer the meat mixture into the pan and press it down gently, shaping it into an even loaf. You don’t want to pack it down too firmly—just enough so there are no major air pockets. In a small dish, mix the remaining tablespoon of olive oil with the balsamic glaze (or ketchup). Brush this mixture evenly over the top of the meatloaf. This will create a beautiful, slightly sweet and tangy glaze as it bakes.
Step 5: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is nicely browned and the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The aroma filling your kitchen will be absolutely divine. Once it’s out of the oven, let the meatloaf rest in the pan for a full 10 minutes. This resting period is non-negotiable—it allows the juices to settle, making the meatloaf easier to slice and infinitely more succulent.
Step 6: After resting, carefully run a knife around the edges of the pan. Place a serving plate or cutting board over the top and, using oven mitts, invert the whole thing to turn the meatloaf out. It should release easily. Slice it into thick, beautiful pieces with a sharp knife, revealing the colorful specks of feta and sun-dried tomatoes inside. Serve it up warm and enjoy the chorus of compliments!
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Thaw overnight in fridge; reheat in 300°F oven until warm or microwave slices.
Serving Suggestions
Complementary Dishes
- Lemon-Herb Orzo — The bright, citrusy notes of the orzo cut through the richness of the meatloaf beautifully, and its creamy texture is a wonderful contrast.
- Simple Arugula Salad with Lemon Vinaigrette — A pile of peppery arugula dressed in a sharp lemon vinaigrette provides a fresh, palate-cleansing bite between forkfuls of the savory loaf.
- Roasted Garlic Rosemary Potatoes — Crispy on the outside and fluffy inside, these potatoes are a hearty and classic pairing that soaks up any delicious juices on the plate.
Drinks
- A medium-bodied Red Wine like a Grenache or Sangiovese — These wines have enough acidity and fruitiness to complement the Mediterranean flavors without overpowering the dish.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that’s incredibly refreshing; the bubbles and citrus help reset your palate for the next delicious bite.
Something Sweet
- Baklava — The honey, nuts, and flaky phyllo pastry are a classic Mediterranean dessert that provides a wonderfully sweet and crunchy finish to the meal.
- Lemon Sorbet — Light, tart, and cleansing, a scoop of lemon sorbet is the perfect way to end a rich meal on a bright and refreshing note.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This develops the proteins too much, resulting in a dense, tough, and rubbery texture—like a meat brick. Mix gently and just until combined.
- Mistake: Skipping the panade (soaked breadcrumbs). I’ve messed this up before too, thinking I could just toss in dry breadcrumbs. The panade is essential for binding and adding moisture; without it, your meatloaf will be dry and crumbly.
- Mistake: Not checking the internal temperature. Guessing doneness by color alone is a recipe for either undercooked or dry, overcooked meatloaf. An instant-read thermometer is your best friend here.
- Mistake: Slicing immediately after baking. If you cut into it right out of the oven, all those beautiful, flavorful juices will just run out onto the cutting board, leaving you with a drier slice.
Expert Tips
- Tip: For an extra flavor boost, toast the Panko breadcrumbs in a dry skillet for a few minutes before soaking them in milk. This adds a subtle nuttiness that deepens the overall flavor profile of the loaf.
- Tip: If you have time, cover and refrigerate the shaped meatloaf for 30 minutes before baking. This helps it firm up and hold its shape even better during cooking, resulting in cleaner slices.
- Tip: For a free-form loaf with more crust, skip the loaf pan. Shape the mixture into a log on a parchment-lined baking sheet. You’ll get more caramelized surface area, which means more flavor.
- Tip: Add a tablespoon of rinsed and chopped capers to the mixture for an unexpected burst of briny, salty flavor that plays wonderfully with the feta and sun-dried tomatoes.
FAQs
Can I make this Mediterranean Meatloaf ahead of time?
Absolutely, and it’s a great timesaver! 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 20-30 minutes to take the chill off before putting it in the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
What can I use instead of feta cheese?
If you’re not a feta fan, you can substitute it with an equal amount of crumbled goat cheese (chèvre) for a similar tangy creaminess. For a milder option, try ricotta salata, which is firmer and less salty. If you need a non-dairy alternative, a vegan feta would work, or you could simply omit it and add a few more sun-dried tomatoes and a pinch more salt.
Can I freeze the cooked meatloaf?
Yes, it freezes beautifully! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it in a 300°F (150°C) oven until heated through, or microwave individual slices.
Why did my meatloaf crack on top?
A few small cracks are totally normal and nothing to worry about! It usually happens when the exterior cooks and firms up faster than the interior, which is still expanding. To minimize cracking, avoid overmixing and don’t pack the mixture too tightly into the pan. A crack just means it’s homemade and full of character!
Is it necessary to use two kinds of meat?
While using a blend of meats creates a more complex and authentic Mediterranean flavor, you can absolutely make this with all ground beef. Just be sure it’s not extra-lean. Using all beef will still yield a delicious meatloaf, but the lamb or pork adds a unique, savory depth that really makes this recipe special.
Mediterranean Meatloaf
Make the best Mediterranean Meatloaf with feta and sun-dried tomatoes. This easy, flavorful recipe is perfect for dinner. Get the recipe and bake it tonight!
Ingredients
For the Ingredients
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
1/2 lb ground lamb or pork
-
1 large yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1/2 cup sun-dried tomatoes in oil (drained and finely chopped)
-
3/4 cup crumbled feta cheese
-
1/2 cup fresh parsley (finely chopped)
-
2 tbsp fresh oregano (chopped (or 2 tsp dried))
-
1/2 cup Panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
1 tbsp tomato paste
-
1 tsp dried oregano
-
1/2 tsp smoked paprika
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
2 tbsp olive oil (for sautéing and the glaze)
-
2 tbsp balsamic glaze or ketchup (for the top)
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, in a small bowl, combine the Panko breadcrumbs and milk. Stir it together and let it sit for about 5 minutes. You’ll notice it turns into a soft, paste-like consistency—this is your panade, and it’s the magic that keeps our meatloaf incredibly moist.01
-
While the breadcrumbs are soaking, heat one tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 30 seconds to deepen its flavor. Take the skillet off the heat and let this mixture cool slightly. This step is crucial—adding hot onions to the meat mixture can start cooking the egg prematurely.02
-
In your large mixing bowl, combine the ground beef, ground lamb (or pork), the soaked breadcrumb mixture, and the slightly cooled onion and garlic. Add the beaten egg, chopped sun-dried tomatoes, feta cheese, parsley, fresh oregano, dried oregano, smoked paprika, salt, and pepper. Now, it’s time to get your hands in there! Gently mix everything together. The trick is to mix just until everything is evenly distributed. Overworking the meat will make the final loaf tough, so a light touch is key here.03
-
Lightly grease your 9x5 inch loaf pan with a bit of olive oil. Transfer the meat mixture into the pan and press it down gently, shaping it into an even loaf. You don’t want to pack it down too firmly—just enough so there are no major air pockets. In a small dish, mix the remaining tablespoon of olive oil with the balsamic glaze (or ketchup). Brush this mixture evenly over the top of the meatloaf. This will create a beautiful, slightly sweet and tangy glaze as it bakes.04
-
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is nicely browned and the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The aroma filling your kitchen will be absolutely divine. Once it's out of the oven, let the meatloaf rest in the pan for a full 10 minutes. This resting period is non-negotiable—it allows the juices to settle, making the meatloaf easier to slice and infinitely more succulent.05
-
After resting, carefully run a knife around the edges of the pan. Place a serving plate or cutting board over the top and, using oven mitts, invert the whole thing to turn the meatloaf out. It should release easily. Slice it into thick, beautiful pieces with a sharp knife, revealing the colorful specks of feta and sun-dried tomatoes inside. Serve it up warm and enjoy the chorus of compliments!06
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