Stuffed and Rolled Greek Meatloaf with Spinach and Feta Cheese
Rolled Greek Meatloaf stuffed with spinach, feta, and lemon may take a little bit of time and effort to prepare, but I promise this impressive and flavorful meatloaf is worth the extra effort!
Servings: 8 servings
Calories: 489kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Store in an airtight freezer container and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat in a preheated oven, air fryer, or microwave oven until hot.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 4g | Protein: 34g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 866mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 4mg
