Stuffed and Rolled Greek Meatloaf is full of spinach, feta, oregano, and lemon. It may take a little bit of time and effort to prepare, but I promise this impressive and flavorful meatloaf is worth the extra effort!
If you love big, bold Greek flavors, I'm here for you! While I don't have too many Greek-inspired recipes on my website (yet), I do have some I know you'll enjoy. For example, my Lamb Burgers with Feta and Tzatziki Sauce will knock your socks off, as will this Greek-Inspired Braised Leg of Lamb, Lamb Chops Persillade, and also my Tzatziki Chicken Salad, which is cool, refreshing, and delightfully unusual.
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Table of Contents Found Here
- The ingredients:
- Kitchen tools and equipment needed:
- When was the original publish date for this recipe?
- What I wrote about this recipe in 2014:
- Can this stuffed meatloaf be made in advance?
- How many people will this Greek meatloaf serve?
- How to easily adjust the serving size of this recipe
- What other ground protein can be used for this recipe?
- What is the proper internal temperature for cooked meatloaf?
- Why is it essential to remove the excess water from the spinach once thawed?
- How to drain the excess water from thawed spinach?
- Can fresh spinach be used in this recipe?
- Can this Greek lamb meatloaf be made without the spiral?
- What cheese can be used in place of feta?
- Let's make it a complete meal:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- mixing bowls
- microplane (for zesting lemons and grating nutmeg)
- measuring cups and spoons
- baking sheet
- parchment paper
- giant spatula (optional for transferring the meatloaf)
- colander (for draining the frozen spinach)
- instant read thermometer
- kitchen timer (optional)
When was the original publish date for this recipe?
I originally published this recipe in the spring of 2014, but it's been on my mind to remake ever since then because it's so tasty.
I've remade and rephotographed this recipe and added additional helpful information, such as a printable recipe card, nutritional information, and what I hope is a entertaining and informative video for you.
The recipe, however, has remained unchanged.
What I wrote about this recipe in 2014:
OPA!
This delicious Greek meatloaf was inspired by a recipe my mom made years ago when she rolled broccoli and cheddar cheese inside a rectangle of ground beef.
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
Below is the original photo I took of this meatloaf back in 2014.
Can this stuffed meatloaf be made in advance?
To make life easier, especially if you're entertaining, feel free to prepare this meatloaf a few hours in advance. Cover it well after stuffing and rolling, and keep it in the refrigerator for up to 5-6 hours before baking.
Remove the meatloaf from the refrigerator at least 30 minutes before baking so it comes to room temperature (preheat the oven during this time), and then bake as per the recipe instructions.
How many people will this Greek meatloaf serve?
As written, this meatloaf will serve eight hungry eaters.
How to easily adjust the serving size of this recipe
Should you need to increase (or decrease) the serving size for this recipe you can easily adjust the ingredient quantities using the sliding scale shown in the recipe card by hovering over the number in the serving size.
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What other ground protein can be used for this recipe?
While lamb is traditionally used in Greek cooking, you can easily swap any ground meat you like for the lamb. Ground beef, ground turkey, ground pork, and even ground chicken can be used.
Please be aware that the internal cooking temperature for ground turkey and ground chicken will be slightly higher at 165 degrees F (74 degrees C) than when using ground lamb, beef, or pork.
What is the proper internal temperature for cooked meatloaf?
Meatloaf containing ground lamb, beef, or pork should reach an internal cooking temperature of 160 degrees F (71 degrees C) when tested in the center of the meat with an internal instant-read meat thermometer.
Why is it essential to remove the excess water from the spinach once thawed?
As you'd suspect, leaving the water behind once the spinach is thawed will drastically change everything about the meatloaf, especially the consistency. After all, who is tempted by the thought of a mushy, wet meatloaf?
How to drain the excess water from thawed spinach?
Once frozen spinach has been thoroughly thawed (you can quickly thaw it in a fine mesh strainer under warm running water), firmly press and squeeze the spinach until no more liquid remains and the spinach appears dry and crumbly.
Can fresh spinach be used in this recipe?
Yes, you can use it, but for this particular recipe, it makes more sense to use previously frozen spinach.
Since fresh spinach cooks down to virtually nothing (presto chango, it's like a disappearing act), you'd have to pack a TON of fresh spinach inside the meatloaf in order to even see it once it has cooked down, not to mention the water it would exude, which we want to get rid of anyway.
Can this Greek lamb meatloaf be made without the spiral?
It sure can! Thoroughly mix all the ingredients together (including the dried spinach and feta), shape it all into a loaf shape, and bake until it is done.
Easy peasy!
What cheese can be used in place of feta?
A delicious aged and crumbled Parmesan would be lovely, as would an aged and crumbled cheddar. Ricotta cheese, goat's cheese, halloumi, or queso fresco are all excellent choices in place of feta.
Let's make it a complete meal:
In the newer photos I took for today's Greek-Inspired Stuffed Meatloaf, the platter also features these incredible Roasted Potatoes with Onion and Parmesan.
Turn them all into veggie lovers with this recipe for Bacon, Bourbon Green Beans Almondine. This is the perfect vegetable side dish for those who love their veggies and those who are on the fence about them.
Crispy, crunchy, buttery, and sweet Apple and Pear Blossoms are the perfect ending for any meal! You may want to have this recipe at the ready because you'll be asked for it time and time again!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Stuffed and Rolled Greek Meatloaf with Spinach and Feta Cheese
Equipment
- rimmed baking sheet optional, for baking
- 13 x 9 baking dish optional, for baking
- parchment paper for rolling the meatloaf
- garlic press optional
- fine mesh strainer optional, for draining the frozen spinach
- colander optional, for draining the frozen spinach
- giant spatula optional for transferring the meatloaf
- kitchen timer optional
Ingredients
- 2 pounds ground lamb
- 1 pound ground beef
- ¼ cup minced dehydrated onion
- 2 tablespoons dried oregano
- 2 tablespoons fresh lemon zest
- 2 large eggs
- 2 tablespoons garlic minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 package (10 ounces) frozen chopped spinach thawed, and squeezed dry
- ⅛ teaspoon ground nutmeg
- 4 ounces feta cheese crumbled
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, thoroughly combine the ground meat, minced onion, oregano, lemon zest, eggs,garlic, salt and pepper.
- Turn the meat mixture out onto a sheet of parchment paper and pat it into an approximate 12" x 16" rectangle of even thickness.
- Spread the dried spinach in an even layer over the meat making sure to leave a one inch border around the entire rectangle.
- Top the spinach layer evenly with the ground nutmeg, and crumbled feta cheese.
- Using the parchment paper for leverage, start rolling the widest side of the meat into a spiral making sure not to roll the parchment paper into the loaf. Discard the parchment when the meatloaf has been rolled.
- Carefully transfer the rolled meatloaf, seam side down, onto a rimmed baking sheet (or a 13 x 9 baking dish) that have been prepared 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 the preheated oven for 60 minutes or until an instant read thermometer inserted fully in the center of the meatloaf reads 160 degrees F (71 degrees C).
- Remove the meatloaf from the oven and allow it to cool, covered with foil, for 10 minutes before slicing and serving.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making and eating this delicious Greek-inspired stuffed lamb and beef meatloaf as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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.
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?
Renee Goerger says
Hi Melody! You certainly can. Whatever is your dad's favorite cheese will work well in this recipe. Enjoy!
Julie @ Texan New Yorker says
This has to be the most gorgeous meat loaf I've ever seen. Looks so awesome!
Melanie | Melanie Makes says
The prettiest meat loaf I've ever seen, hands down!
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!
Shaina Wizov says
I love the look of a "rolled" dish...it just looks so sophisticated!
Sarah Reid says
Wow, I bet leftover sandwiches with this in pita bread must be fantastic!
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!
Bobbi Burleson says
I love Greek flavors and then you add it to a meatloaf? Yes please!!! What a gorgeous dish!
Susan Pridmore says
Love this twist on meatloaf!! It's beautiful!!
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!
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!
Tara Noland says
What a glorious meatloaf, I love all the flavors you have pulled together in this, my favs!!
Marlene Baird says
Wow. That's spectacular. I love your take on your mom's old recipes. Way to go.
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!
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!
Liz Berg says
I've stuffed a meatloaf, but never made a roll! This sounds amazing, Renee!!!
Constance Smith says
Oh what a gorgeous meatloaf!
Peanut Butter and Peppers says
What a creative recipe! I bet it is just filled with flavor yumminess! I just love it!!
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!