Rolled Greek Meatloaf with Lemon, Feta & Oregano

This week’s #SundaySupper theme is “Stuffed, Rolled and Wrapped” so I chose to make this Rolled Greek Meatloaf which is ground lamb that is mixed with lively lemon and oregano, then filled with spinach and feta and then rolled to form a fun spiral when sliced.  OPA!My Rolled Greek Meatloaf was inspired by a meatloaf 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 mind the broccoli when it was all rolled up in the meatloaf covered in melty cheese. Go figure!

This is my take on that 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 ground lamb
1 pound ground beef
1/4 cup dried minced onion
2 tablespoons dried oregano
2 tablespoons lemon zest
2 eggs
4 cloves garlic, minced
2 1/4 teaspoons salt, divided
1 1/8 teaspoons pepper, divided
1 bag (16 ounces) frozen, chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg
3-4 ounces crumbled feta cheese

-Preheat 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 12×16 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 the parchment if it’s sticky,
-Carefully transfer the meat loaf, seam side down, into a 13×9 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.

At this point, I’d like to take a moment to thank Amy of Kimchi Mom for hosting this week’s #SundaySupper. Thanks, Amy! It was such a fun theme and I thoroughly enjoyed it!

So now it’s time for me to ROLL on out of here and get my FILL of all the other delicious #SundaySupper recipes (listed below) before I get too STUFFED and need a nap!!! Oh man… life is good, right? 🙂

• Easy Apple Dumplings by Hezzi-D’s Books and Cooks
• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane’s Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Pierogie Shells by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu’s Menu
• Eggplant Rollatini by MealDiva
• Chicken Cordon Blue by The Foodie Army Wife
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Rolls by Small Wallet, Big Appetite
• Lemon and Herbed Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Rolled Greek Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
  
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
• Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
• Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz

• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma’s Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida’s Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots

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