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Greek-Style Meat Loaf with Feta and Olives

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Greek, Mediterranean
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Oven and Pan

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. 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.