Rolled Greek Meatloaf

Rolled Greek Meatloaf stuffed with lemon, feta, and oregano may take a little bit of time and effort, but isn’t your family 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 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 parchment if it’s sticky,
-Carefully transfer the meatloaf, 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.

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