Greek-Style Meat Loaf with Feta and Olives is not your average meatloaf—it’s bold, briny, herby, and absolutely packed with flavor. Think of it as the Mediterranean cousin of your grandma’s classic meatloaf recipe, but with crumbled feta cheese, chopped Kalamata olives, and a vibrant mix of spices that’ll make your tastebuds dance. It’s hearty and comforting like the best meatloaf recipes always are, but the addition of Greek ingredients adds an exciting new layer of character. Whether you’re into traditional meatloaf recipes or looking for something more adventurous, this dish bridges the gap beautifully.
Greek-Style Meat Loaf with Feta and Olives
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Dish
Cuisine Greek, Mediterranean
Loaf pan A 9x5 inch pan works perfectly. If you don’t have one, you can shape the loaf on a sheet pan and bake it free-form.
Mixing bowls At least two—one for the meat mixture and one for the topping.
Measuring spoons and cups
Wooden spoon or your hands For mixing everything together (hands are more effective for an even mix).
Aluminum foil Optional, but helpful for covering the meat loaf partway through baking.
For the Meat Loaf
- 1 ½ pounds ground beef 80/20 for richness
- ½ pound ground lamb or use all beef if preferred
- 2 eggs
- 1 cup breadcrumbs plain or Italian-style
- ¾ cup crumbled feta cheese
- ½ cup pitted and chopped Kalamata olives
- ½ cup finely chopped red onion
- 3 cloves garlic minced
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano or 1 tsp dried
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
For the Topping
- ¼ cup tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dried oregano
Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9x5 loaf pan with olive oil or nonstick spray. You can line it with parchment paper if you want to lift the loaf out easily later.
Mix the Meat Loaf
In a large bowl, combine ground beef, ground lamb, breadcrumbs, eggs, red onion, garlic, tomato paste, feta, olives, parsley, oregano, thyme, lemon zest, salt, and pepper. This is where it helps to go in with your hands—mix gently but thoroughly so the ingredients are evenly distributed without overworking the meat.
This blend of meats and seasonings creates a balance that rivals even the best meatloaf recipe ever—seriously. It’s tender, juicy, and every bite has something exciting.
Shape and Place
Transfer the mixture to your prepared loaf pan, pressing it in gently and shaping the top so it’s slightly domed. Don’t pack it in too tightly—you want air to circulate for even cooking.
Add the Topping
In a small bowl, mix the ¼ cup tomato paste, red wine vinegar, honey, and oregano. Spread this evenly over the top of the meat loaf. It’s a Greek-inspired take on the ketchup glaze from southern meatloaf recipes, and the sweet-tangy flavor adds amazing contrast.
Bake
Place the loaf pan in the oven and bake for 50–55 minutes, or until the internal temperature hits 160°F (71°C). If the top starts to get too dark, tent it with foil during the last 15 minutes.
Rest and Slice
Let the meat loaf rest in the pan for at least 10 minutes before slicing. This helps the juices redistribute and makes for cleaner slices—a must for serving or transforming leftovers into a next-day sandwich loaf recipe.
Pairings
This Greek-style meat loaf deserves equally delicious sides and drinks. Here are some great pairings:
Sides
- Greek Lemon Potatoes: Roasted with olive oil, lemon juice, and oregano—perfectly bright to balance the savory loaf.
- Simple Greek Salad: Tomatoes, cucumber, red onion, olives, and feta in a lemon-oregano vinaigrette.
- Tzatziki Sauce: A dollop on the side takes each bite over the top with cool, creamy freshness.
- Roasted Green Beans or Garlicky Spinach: For a lighter veggie option.
- Homemade bread loaf: Think rustic, crusty bread to mop up juices—an easy nod to meat bread or even dump and go crockpot dinners with a side of warm bread.
Drinks
- Red Wine: A medium-bodied Greek red like Agiorgitiko.
- Sparkling Water: With lemon or cucumber slices for a refreshing, non-alcoholic pairing.
- Iced Tea: Unsweetened or with a hint of mint pairs beautifully with the Mediterranean flavors.
FAQs
1. Can I use ground chicken or turkey instead of beef and lamb?
Yes! For a leaner version, ground turkey or chicken works well. Just be sure to add a bit of olive oil to keep the meat moist. Since poultry has a milder flavor, boosting the herbs or adding sun-dried tomatoes helps maintain that Greek flair.
2. Is feta cheese essential for this recipe?
Feta is what gives this meat loaf its signature Mediterranean kick. If you need a substitute, try goat cheese or even a dairy-free feta alternative. Just keep in mind the salty, tangy profile is key.
3. What’s the best way to make this gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs. Everything else in the recipe is naturally gluten-free.
4. Can I make this ahead of time?
Absolutely. Assemble the meat loaf up to a day in advance, cover, and refrigerate until ready to bake. You can also freeze it raw (wrapped tightly) and bake directly from frozen—just increase bake time by 20–25 minutes.
5. What type of meat works best for the texture and flavor?
For richness and moisture, a mix of ground beef and lamb is ideal. If you're sticking to beef only, try 80/20 ground chuck. Avoid ultra-lean options, or you'll risk dryness. That said, for fans of meatloaf recipes easy, using just one type of ground meat keeps things simpler without sacrificing too much on flavor.
