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.

5 from 3 votes

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Course: dinner, dinner recipe

Cuisine: American, greek, Mediterranean

Keyword: Greek meatloaf, greek meatloaf recipe, greek meatloaf with spinach, spinach meatloaf

Prep Time: 10

Cook Time: 1

resting time: 5

Total Time: 1 15

Servings:

Calories: 257kcal

Author: Tammy Overhoff

Equipment

1 Large mixing bowl
1 Mesh strainer
1 large rimmed baking sheet

Ingredients

2 slices wheat bread use glute-free, if needed
1/4 cup milk
2 eggs
2 lbs ground turkey 93/7
1 10 ounce package frozen chopped spinach Thaw and drain. See notes.
1 1/2 cups crumbled feta cheese
1/3 cup pitted chopped greek olives
1 14.5 canned diced tomatoes drained
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
2 teaspoons oregano
1 teaspoon salt
1 teaspoon pepper
1/2 cup marinara sauce

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl mash together bread and milk until a paste forms. If you need to use a little more milk that's fine.
Mix in the 2 eggs.
On top of the bread and egg mixture add the turkey, spinach, feta cheese, olives, diced tomatoes, garlic, oregano, salt, and pepper.
Using your hands, mix everything together until all the ingredients are evenly distributed. Try not to over mix.
On a baking sheet sprayed with cooking spray form meatloaf mixture into a loaf. Spread marinara sauce on top.
Bake for 1 hour 15 minutes.
Let the meatloaf cool for 5 minutes and serve.

Notes

** Thaw frozen spinach by removing from the package and placing into a microwave safe bowl and microwave on high for 3-5 minutes until the spinach thaws.

** Make sure to squeeze the water out of the spinach. This is essential because frozen spinach releases a lot of water as it thaws, and too much liquid will create a mushy meatloaf.

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.

Nutrition