Greek Feta and Olive Meatloaf
This Greek Feta and Olive Meatloaf is a bold, Mediterranean-inspired twist on a classic comfort food. Loaded with crumbled feta, Kalamata olives, sun dried tomato, and fragrant oregano, it bakes up moist, flavorful, and deeply satisfying. Serve it with tzatziki sauce and roasted vegetables for a complete dinner the whole family will love.
Equipment
- Large mixing bowl
- 9x5 inch loaf pan
- Small skillet
- Instant-read meat thermometer
Ingredients
- 1.5 lbs ground beef (80/20) or substitute ground lamb
- 3/4 cup crumbled feta cheese
- 1/2 cup Kalamata olives pitted and roughly chopped
- 1/3 cup sun dried tomatoes chopped, patted dry
- 1/2 medium red onion finely diced
- 3 cloves garlic minced
- 2 large eggs room temperature
- 1/2 cup plain breadcrumbs
- 1.5 tsp dried oregano
- 2 tbsp fresh parsley chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil for sauteing and greasing the pan
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9x5 inch loaf pan with olive oil or line a rimmed baking sheet with parchment paper.
- Heat a splash of olive oil in a small skillet over medium heat. Add the diced red onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Remove from heat and allow to cool for 5 minutes.
- In a large mixing bowl, combine the ground beef, cooled onion and garlic mixture, crumbled feta, Kalamata olives, sun dried tomatoes, eggs, breadcrumbs, dried oregano, fresh parsley, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a fork until just combined. Do not overmix.
- Transfer the meat mixture to your prepared loaf pan or baking sheet. Shape it into a firm, even loaf approximately 9 inches long. Smooth the top with lightly damp hands to prevent sticking.
- Place the meatloaf in the preheated oven and bake for 55 to 65 minutes, until the internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer. The top should be golden brown and firm to the touch.
- Remove the meatloaf from the oven and allow it to rest in the pan for at least 10 minutes before slicing. This resting period is essential for keeping the slices moist and holding the loaf together cleanly.
- Slice and serve with a generous side of tzatziki sauce, roasted vegetables, or warm pita bread. Enjoy!
Notes
For best results, use 80/20 ground beef for optimal moisture and flavor. Ground lamb is a great substitute for a more traditional Greek profile. Pat sun dried tomatoes and olives dry before adding to prevent excess moisture. Do not overmix the meat mixture or the loaf will become dense. Always rest the meatloaf for at least 10 minutes before slicing. Leftovers keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.