Published: · Modified: by Renée · This post may contain affiliate links · 22 Comments
Rolled Greek Meatloaf stuffed with lemon, feta, and oregano may take a little bit of time and effort, but I promise this dinner is worth it!
*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
OPA! This delicious Greek meatloaf was inspired by a recipe my mom made years ago that she rolled, and filled with broccoli and cheddar cheese.
It was always delicious and always a hit with my boys when they were little. Somehow they didn't seem to mind the broccoli when it was all rolled up in the meatloaf covered in melty cheese.
Go figure!
This is my take on my mom's meatloaf.
I've substituted spinach for the broccoli, feta for the cheddar, and ground lamb for the beef.
Other than that, it's just like mom used to make! LOL
{PRINT THIS RECIPE}
Serves: 8-10 Prep Time: 15 minutes Cook Time: 90 minutes
2 pounds of ground lamb
1 pound of ground beef
¼ cup dried minced onion
2 tablespoons dried oregano
2 tablespoons lemon zest
2 eggs
4 cloves garlic, minced
2 ¼ teaspoons salt, divided
1 ⅛ teaspoons pepper, divided
1 bag (16 ounces) frozen, chopped spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
3-4 ounces crumbled feta cheese
-Preheat the oven to 350 degrees
-In a large bowl, mix together the ground lamb, beef, onion, oregano, lemon zest, eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper.
-On a sheet of parchment paper. pat the meat mixture out to form a 12x16 rectangle of even thickness.
-Spread the squeezed dry spinach in an even layer on top of the meat mixture, making sure to leave a 1" border around the edges of the meat.
-Top the spinach evenly with the grated nutmeg and the feta cheese.
-Use the parchment paper to help lift the long end of the meat and bring it up and over to start forming the roll (making sure not to roll the paper into the meat, just use it to help the process along). *Note - you may need to use your hands to help the meat come off the parchment if it's sticky,
-Carefully transfer the meatloaf, seam side down, into a 13x9 baking dish that has been sprayed with cooking spray. *Note - you may need to pat the loaf back into shape after the transfer, if needed, to form an attractive loaf.Use your fingers to pinch the ends of the loaf together.
-Bake in a preheated oven for 90 minutes.
-Remove and allow the loaf to cool, covered, for about 15 minutes.
-Transfer the loaf to a serving platter. Slice and serve.
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Reader Interactions
Comments
J. Lawhorn says
I have now made this many times for a variety of eaters, and even the pickiest of them absolutely love it, surprising themselves, even. Thank you so much for sharing the recipe. It's 100% perfect as written- and I almost always tweak recipes a bit to my taste. That was totally unnecessary with this one.
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Renée says
WOW! Great to hear. Thanks so much, J!
I've been thinking I need to get back to this recipe and update the post with new photos and information.
Thanks for spurring me on in this.
Thanks for your wonderful comment. It means a lot to me.
Have a great day,
Renee
melody says
my dad does not like feta can I use mozza cheese?
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Renee Goerger says
Hi Melody! You certainly can. Whatever is your dad's favorite cheese will work well in this recipe. Enjoy!
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Julie @ Texan New Yorker says
This has to be the most gorgeous meat loaf I've ever seen. Looks so awesome!
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Melanie | Melanie Makes says
The prettiest meat loaf I've ever seen, hands down!
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Amy Kim says
I've never heard of a rolled meatloaf until now and this is just GENIUS. Love your substitutions to make a Greek-style loaf!
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Shaina Wizov says
I love the look of a "rolled" dish...it just looks so sophisticated!
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Sarah Reid says
Wow, I bet leftover sandwiches with this in pita bread must be fantastic!
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Nancy @ gottagetbaked says
Renee, your meatloaf looks amazing! I love that beautiful spiral of spinach and cheese in the middle! I don't blame your boys at all for gobbling up the broccoli in your mom's version. I bet they enjoyed every bite of this Greek inspired meatloaf too!
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Bobbi Burleson says
I love Greek flavors and then you add it to a meatloaf? Yes please!!! What a gorgeous dish!
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Susan Pridmore says
Love this twist on meatloaf!! It's beautiful!!
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Stacy Rushton says
I love this different take on meatloaf, Reneé! That gorgeous loaf is pretty enough to serve guests at any dinner party. Pinning on my Recipes to Try board!
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Renee says
Rolled meatloaf - I'm in heaven! I've never heard of it and then you went and made it a Greek version which is simply awesome. Love it!
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Tara Noland says
What a glorious meatloaf, I love all the flavors you have pulled together in this, my favs!!
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Marlene Baird says
Wow. That's spectacular. I love your take on your mom's old recipes. Way to go.
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Deanna Samaan says
Meatloaf roll, I love the idea! I am a HUGE fan of Greek Flavors, I got try this it sounds sooo good!
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Christy says
Sous Chef loves meatloaf - I've never made it as roll, but this looks incredible! Definitely am putting this on the try soon list!
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Liz Berg says
I've stuffed a meatloaf, but never made a roll! This sounds amazing, Renee!!!
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Constance Smith says
Oh what a gorgeous meatloaf!
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Peanut Butter and Peppers says
What a creative recipe! I bet it is just filled with flavor yumminess! I just love it!!
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Manu says
I love this recipe. My mum always makes a stuffed meatloaf (though it has an Italian stuffing) and it is my favourite dish ever. I will have to try this Greek version!
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