Greek Stuffed Meatloaf
Elevate your weeknight dinners with this irresistible Greek Stuffed Meatloaf, a Mediterranean twist on a comfort food classic. This hearty dish combines the savory goodness of ground beef and lamb with aromatic herbs like oregano and cumin for a flavor-packed base. The pièce de résistance? A luscious stuffing of sautéed spinach, crumbled feta, and briny Kalamata olives, bringing vibrant, tangy accents to every bite. Baked to perfection in just under an hour, this show-stopping meatloaf is perfect for feeding a crowd, with enough leftovers for the next day. Serve with fresh lemon wedges to brighten up the rich Mediterranean flavors, and watch this dish become a family favorite. Keywords: Greek stuffed meatloaf, Mediterranean meatloaf, feta stuffed meatloaf, ground lamb recipes, easy dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground lamb
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.25 cup Milk
- 3 Garlic cloves, minced
- 1 small Yellow onion, finely chopped
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach, chopped
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Kalamata olives, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Olive oil
- 4 Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil or non-stick spray.
In a large mixing bowl, combine ground beef, ground lamb, breadcrumbs, eggs, milk, minced garlic, chopped onion, dried oregano, ground cumin, salt, and black pepper. Mix thoroughly with clean hands or a spatula until all ingredients are well incorporated.
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped spinach and sauté for 1-2 minutes, until wilted. Remove from heat and let it cool slightly.
In a separate small bowl, combine the cooked spinach, crumbled feta cheese, chopped Kalamata olives, and parsley. Mix gently to create the stuffing mixture.
Transfer half of the meat mixture to the prepared loaf pan and press it evenly into the bottom, making a shallow well down the center.
Spread the spinach and feta stuffing mixture evenly into the well, leaving about 1 inch of space around the edges to prevent leakage.
Top with the remaining meat mixture, pressing down gently to seal in the stuffing and smooth the surface.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Serve warm with lemon wedges on the side for a fresh, tangy complement to the rich Mediterranean flavors.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1227 mg | 409% | |
| Sodium | 8014 mg | 348% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.5 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1448 mg | 111% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4022 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
