Greek Meatloaf

This Greek Meatloaf takes spinach, feta, olives, and tomatoes to create a delicious Mediterranean meatloaf bursting with flavor. It’s low carb and lightened up using ground turkey. Make it ahead for an easy healthy dinner during the week or freeze.

I have no shortage of meatloaf recipes on my blog. Meatloaf is easy to make, comforting, filling, and low-fat when made with ground turkey.

Not to mention turkey meatloaf recipes are delicious – they are a blank canvas for whatever flavors you can mix in. You can see all of my expert tips for making a delicious healthy meatloaf recipe.

Just about every week, my family can expect a meatloaf recipe to be on the meal plan – and they never complain! Their favorites include this Bacon Cheeseburger Meatloaf, Italian Meatloaf, Sausage Meatloaf with Peppers, and Mexican Meatloaf.

Now, we can add this Greek Meatloaf to the rotation.

Reasons you’ll love this recipe.

• Flavorful. This greek meatloaf recipe with its salty, tangy flavor from the olives and feta and infused with spinach and tomatoes is not the meatloaf you might remember from the 80s
• Easy to prepare. While a little more high maintenance than your classic meatloaf recipe, it still comes together quickly using healthy pantry ingredients.
• Healthy. This Mediterranean meatloaf recipe is low-fat, low carb, and high protein.
• Make-ahead. Like most meatloaf recipes, this one is also a meal prep superstar. You can cook it on Sunday to have it ready for the week or freeze it to eat later on.

Ingredients

• Bread and milk. You’ll find this combo in every one of the meatloaf recipes I share, and it’s essential for juicy turkey meatloaf. If you’re out of bread then swap in panko or regular breadcrumbs.
• Eggs. Using eggs binds the rest of the ingredients together to form a loaf.
• Ground turkey. I use ground turkey with a 93/7 lean to fat ratio for the best flavor while keeping the recipe low-fat. Ground chicken is also tasty.
• Spinach. I use frozen spinach for convenience. Make sure to purchase chopped spinach; this gives the meatloaf small bites of spinach throughout.
• Feta cheese. Crumbled feta works best, but you can purchase whole feta and chop it into small pieces. I use plain, but seasoned or marinated will work too – make sure to check the labels to ensure the ingredients are clean.
• Greek olives. These are also called kalamata olives. You can purchase a jar or head to the olive bar in your grocery store.
• Diced tomatoes. This adds to the Mediterranean flavor of this greek meatloaf recipe.
• Spices. Granulated garlic, dried oregano, salt, and pepper are the base seasonings for this meatloaf. You can also use mint or other dried or fresh herbs.
• Worcestershire sauce (not pictured). I add this secret sauce to all of my turkey meatloaf recipes, it adds a delicious rich flavor.
• Marinara sauce. I recommend a homemade marinara sauce or high-quality Rao’s marinara sauce.

Cooking Tips

• You can swap ground beef for the turkey. Keep in mind that it will increase the fat and calories of the recipe. You can also use ground lamb for an extra Mediterranean twist. 
• Make it gluten-free. Swap in gluten-free bread or bread crumbs if you have gluten sensitivity. Also, read the labels to ensure there are no hidden gluten ingredients.
• Squeeze the water out of the spinach. This step is essential because frozen spinach releases a lot of water as it thaws, and too much liquid will create a mushy meatloaf.
• Use fresh spinach instead of frozen. Chop up about 16 ounces of fresh spinach and then cook it in a little olive oil on the stove. Also, you can put fresh spinach into a bowl with a bit of water and cook it in the microwave for about 2 minutes or so until it’s wilted. Either way, drain it before adding it to the meatloaf.
• Check for pits. Even if the jar says pitted, I recommend checking anyway because there can be some hidden pits.
• Leave out the tomatoes. I’ve made this recipe with and without the tomatoes so If you’re not a fan, leave them out. You don’t need to adjust any of the other ingredients, and you can also leave out the olives.
• Bulk up the veggies. Chopped artichokes hearts, roasted red peppers, onions, or mushrooms would all be delicious in this meatloaf. Whatever veggies you use, make sure to drain any extra liquid.
• Swap out the feta. In my opinion, feta gives this meatloaf the best Mediterranean flavor. But you can use shredded mozzarella cheese or any cheese you want. Mozzarella cheese will provide it with a more mild flavor but still be tasty.

Serving suggestions

Serve this Greek meatloaf with roasted broccoli, asparagus, or loaded cauliflower mash for a low-carb option. 

This Greek Quinoa Salad or classic Greek salad would pair nicely to keep the Greek theme going. You can also make some oven-roasted potatoes.

You can also make meatloaf sandwiches with a tzatziki sauce.

Check out these other healthy meatloaf sides for more ideas.

Supplies

• Mesh strainer for draining the spinach.
• Large mixing bowl
• Large rimmed baking sheet or meatloaf pan

How to Make Greek Meatloaf

• Preheat the oven to 350 degrees.
• In a large bowl, mash two slices of bread and 1/4 cup of milk to form a paste. 
• Add the eggs, ground turkey, spinach, tomatoes, feta, olives, and spices to the bread and milk paste. This is just a reminder that you need to drain the excess liquid from spinach and tomatoes.
• In the bowl gently mix the ingredients until all evenly distributed. The best way to do this is with your hands.

• Spray a sheet pan with cooking spray. Then place the meat mixture onto the pan and form it into a loaf.
• Spread the marinara sauce over the top of the meatloaf.
• Place it into a 350-degree oven and bake for 1 hour. The internal temperature should be 165 degrees when it’s done cooking.
• Let it sit for about 3-5 minutes before slicing; this helps seal in the moisture and keep the meatloaf juicy.

Make-ahead and Storage

Meatloaf is one of the easiest meal prep recipes – including this Greek Meatloaf. So, don’t worry about leftovers because this recipe reheats great. 

• Cook the meatloaf entirely ahead of time, and then put it into glass meal prep containers and store it in the refrigerator for up to 4 days. Reheat in the microwave when you’re ready to eat. This is the best way to heat and eat dinner during the week. 
• Assemble the ingredients and then put the uncooked meatloaf into the refrigerator for up to 2 days. You can store this on a plate or a small platter and cover with plastic wrap. On cooking day, transfer the meatloaf to a baking sheet and continue with the recipe. Keep in mind the meatloaf might need extra cooking time since it will be cold from the refrigerator.
• If you don’t plan to cook it until later in the week or want to save it for later in the month, you can store it in the freezer. Check out this tutorial on freezing meatloaf.

Other healthy meatloaf recipes

• Turkey Zucchini Meatloaf with Feta
• Buffalo Chicken Meatloaf
• Pizza Meatloaf
• Mini Meatloaf Recipe

Did you make this recipe?

Have you tried this Greek Meatloaf yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.