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
ROLLED GREEK MEATLOAF {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.
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!
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!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, YOUTUBE, and AMAZON
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!