Print

Savory Greek Style Meatloaf Recipe with Feta and Sun-Dried Tomatoes

Greek Style Meatloaf - featured image
Print Recipe

A flavorful Greek-style meatloaf featuring tangy feta and sweet sun-dried tomatoes, perfect for a cozy weeknight meal with a Mediterranean twist.

Ingredients

Scale
  • 1.5 pounds ground beef or a mix of beef and lamb
  • 1 cup crumbled feta cheese (preferably firm, small-curd variety)
  • 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 3/4 cup breadcrumbs (plain or seasoned)
  • 1/3 cup milk (whole or 2%)
  • 2 large eggs, lightly beaten
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1 teaspoon smoked paprika or ground cumin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, whisk together the milk and eggs until combined.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for about 4 minutes until softened and fragrant. Let it cool slightly.
  4. In a large bowl, combine the ground meat, cooled onion-garlic mixture, breadcrumbs, milk-egg mix, chopped sun-dried tomatoes, crumbled feta, parsley, oregano, salt, pepper, and optional smoked paprika.
  5. Mix gently using a spatula or clean hands just until combined. Avoid overmixing to keep the meatloaf tender.
  6. Press the mixture evenly into a 9×5 inch loaf pan, smoothing the top for an even crust.
  7. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) and the top is nicely browned.
  8. Let the meatloaf rest for at least 10 minutes before slicing to allow juices to redistribute.

Notes

Do not overmix or pack the meatloaf too tightly to avoid toughness. Folding in feta gently preserves creamy pockets. Use a meat thermometer to ensure doneness. Let the meatloaf rest before slicing. For a glossy finish, brush with olive oil and tomato paste 10 minutes before baking ends. Sun-dried tomatoes packed in oil are preferred; soak dry ones in warm water before use. Almond flour can substitute breadcrumbs for gluten-free. Greek yogurt can replace milk for a tangier flavor.

Nutrition

Keywords: Greek meatloaf, feta meatloaf, sun-dried tomatoes, Mediterranean meatloaf, easy meatloaf recipe, weeknight dinner, savory meatloaf

Find it online: https://bouncybowl.com/savory-greek-style-meatloaf-recipe-with-feta-and-sun-dried-tomatoes-easy-guide/