Greek Meatloaf with Feta, Roasted Peppers & Oregano
Oct 03, 2020, Updated Nov 12, 2024
This post may contain affiliate links.
Everyone needs a great meatloaf recipe, if not multiple meatloaf recipes. There is something about meatloaf that brings people together… everyone seems to love it.
This meatloaf is inspired by Greek flavors, combining a mixture of beef and lamb with salty feta, roasted red peppers, and oregano. The combination is really incredible. I add tomato paste and a bit of balsamic to the meat mixture, which isn’t traditional, but gives the dish a “can’t put your finger on it” depth of flavor.
You can absolutely use all beef, all lamb, or even ground turkey if you aren’t a red meat eater. I have made this meatloaf gluten free by using fresh breadcrumbs made from gluten free bread, but panko or regular bread crumbs are easily swapped in here.
As a mom of two small kids, I am happiest when all of us can sit and eat the same dinner together, with little to no pleading, bribing, or arguing. A dish like this that is nutritious, full of flavor, and the whole family thinks is delicious means that we all win the dinner time power struggle!
Ingredients:
Ground Beef – Adds richness and hearty flavor, forming the base of the mixture.
Ground Lamb – Brings a slightly earthy, savory depth that pairs beautifully with the Mediterranean flavors in this dish.
Panko Breadcrumb – Help bind everything together while keeping the texture tender.
Garlic – Adds bold, aromatic flavor that runs through every bite.
Eggs – Act as a binder, helping hold the mixture together while keeping it moist.
Dried Oregano – A classic Mediterranean herb that adds warmth and a subtle earthy note.
Feta Cheese – Salty, tangy, and creamy pockets throughout the dish that add incredible flavor.
Roasted Red Peppers – Sweet, smoky, and soft, they add both color and brightness.
Tomato Paste – Concentrated and rich, it deepens the overall flavor and adds a subtle savory sweetness.
Balsamic Vinegar – Adds a touch of acidity and sweetness to balance the richness of the meat.
Commonly Asked Questions:
Yes, you can substitute the ground beef and lamb with other meats like ground turkey, chicken, or pork. However, keep in mind that ground lamb adds a unique flavor that complements the feta and roasted peppers, so the taste will change if you use a different meat.
Yes! You can use gluten-free breadcrumbs as stated in the recipe. If you don’t have breadcrumbs, you can also use crushed gluten-free crackers or oats as an alternative. For a low-carb option, you could substitute breadcrumbs with almond flour or ground flaxseed.
To make your own gluten-free breadcrumbs, simply toast slices of gluten-free bread until crispy, then pulse them in a food processor until they form crumbs. You can use any gluten-free bread of your choice.
Yes, you can use fresh roasted peppers if you prefer. Roast your own peppers by placing them under the broiler or on a grill until charred, then peel off the skins, remove the seeds, and chop them.
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar for a slightly different flavor profile. The balsamic vinegar adds a touch of sweetness, so a splash of honey or sugar could help if you use a different vinegar.
To keep the meatloaf moist, make sure not to overmix the ingredients when combining the meat with the other ingredients. Overmixing can result in a tougher, drier meatloaf. Also, using both beef and lamb helps keep the meatloaf juicy due to the higher fat content of lamb.
Yes! You can freeze the meatloaf either before or after baking. To freeze it before baking, shape the meat mixture into a log and wrap it tightly in plastic wrap and foil. Bake it directly from frozen, adding an extra 15-20 minutes to the cooking time. You can also freeze leftover slices after baking—just store them in an airtight container or wrap them well in plastic wrap.
Greek Meatloaf, with Feta, Roasted Peppers and Oregano
Ingredients
- 1 Cup Panko
- 4 Medium Garlic Cloves, Minced
- 4 Large Eggs, Lightly Beaten
- 1 tbsp Dried Oregano
- 1 Cup Feta Pieces (small), about 4 ounces, plus more for serving
- 1 Cup Jarred Roasted Peppers, Drained and Chopped
- 1 tbsp Tomato Paste
- 1 tbsp Balsamic Vinegar
- 1 tbsp Kosher Salt
- 2 tsp Freshly Cracked Pepper
- 1 lb Ground Beef
- 1 lb Ground Lamb
- 2 tbsp Chopped Fresh Parsley
Instructions
- Preheat the oven to 375F.
- Line a Baking Sheet with Parchment Paper.
- In a large bowl, combine the bread crumbs, garlic, eggs, oregano, 1 cup feta, the roasted peppers, tomato paste, balsamic vinegar, salt and pepper. Mix Well.
- Add the beef and lamb and gently mix with the other ingredients. I like to do this with clean hands, but you can use a large wooden spoon. Just be careful not to overwork the meat or the loaf will be tough.
- Transfer the meat mixture to the prepared baking sheet and shape it into a large thick log. Bake for about 1 hour, or until cooked through.
- Let the loaf cool for 10 minutes, then cut into 1-inch-thick slices. Serve topped with some extra crumbled feta and the chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Greek meatloaf turned out so good. The first thing the kids (my adult children) said when they walked into the house was, “that smells so good”. And it was so good. Meatloaf is never hard to make but, I have never worked with Lamb before. Maybe that’s odd, but I just have not. The only thing I did differently was I had some Rosemary Olive Oil breadsticks and a Ritz crackers that I used instead of the bread crumbs. I just pulsed them in the food processor and they were great. The meatloaf was in the oven spot on for one hour, done perfectly. What drew me to this recipe was the roasted red peppers and Feta cheese. Can’t go wrong with that. Served with same day baguettes, potatoes and veggies. Thank you Kat!
Delicious!! Great way to incorporate lamb, which we love, and the red peppers and feta make for a welcome change from standard meatloaf. I’ll be making this recipe again and again…!
I’m so glad you loved it!
Enjoy!
Kat.