Rolled Greek Meatloaf with Lemon, Feta & Oregano

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Rolled Greek Meatloaf with Lemon and Oregano may take a little bit of time and effort, but isn’t your family worth it? 
Rolled Greek Meatloaf Recipe via Kudos Kitchen By Renee

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 Recipe via Kudos Kitchen By Renee

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? 🙂

Starters and Snacks
Entrees and Mains
All things Sweet
sunday supperJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Until we eat again,

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