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Mediterranean Feta Spinach Meatloaf

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This Mediterranean feta spinach meatloaf is a cozy, protein-packed dinner bursting with bold flavors, creamy feta, and tender spinach. It’s easy to make, crowd-pleasing, and perfect for chilly fall nights or busy weeknights.

Ingredients

Scale
  • 1 1/2 lbs ground beef, turkey, or chicken
  • 1 cup crumbled feta cheese
  • 2 cups chopped fresh spinach (or thawed, squeezed-dry frozen spinach)
  • 1/2 cup bread crumbs (panko or regular; gluten-free or almond flour as needed)
  • 2 large eggs
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped sun-dried tomatoes (oil-packed preferred)
  • 2 cloves garlic, minced
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1/4 cup chopped fresh parsley (or basil/dill)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Zest from 1 lemon (optional)
  • Olive oil (for greasing pan)
  • Optional topping: 1/4 cup extra crumbled feta
  • Optional topping: Chopped fresh parsley or dill for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan with olive oil or line with parchment paper.
  2. If using fresh spinach, roughly chop. If using frozen, thaw and squeeze out excess water.
  3. In a small bowl, whisk together eggs, milk, oregano, salt, pepper, and lemon zest (if using).
  4. In a large bowl, combine ground meat, chopped spinach, red onion, sun-dried tomatoes, garlic, bread crumbs, and parsley. Pour in the egg-milk mixture.
  5. Add crumbled feta cheese. Gently mix everything together until just combined; do not overmix.
  6. Transfer mixture to prepared loaf pan. Press in gently and smooth the top. For crispy edges, mound the top slightly. (For freeform, shape on a parchment-lined baking sheet.)
  7. Bake for 50-60 minutes, until internal temperature reaches 160°F (71°C). Tent with foil if browning too quickly.
  8. In the last 10 minutes of baking, sprinkle with extra feta and fresh herbs if desired.
  9. Remove from oven and let rest in the pan for at least 10 minutes before slicing.
  10. Slice thickly and serve warm.

Notes

Do not overmix the meat mixture to keep the loaf tender. Always let the meatloaf rest before slicing for best texture. Squeeze spinach very dry to avoid soggy loaf. For gluten-free, use almond flour or gluten-free breadcrumbs. For dairy-free, use plant-based feta and non-dairy milk. The recipe is flexible—try adding olives, roasted red peppers, or artichoke hearts for variations.

Nutrition

Keywords: meatloaf, Mediterranean, feta, spinach, fall dinner, easy, comfort food, ground beef, ground turkey, healthy, gluten-free option, meal prep

Find it online: https://yumnode.com/mediterranean-feta-spinach-meatloaf-recipe-easy-cozy-fall-dinner/