How To Make Greek Meatloaf with Spinach and Feta
Feta, spinach, and pomegranate molasses give this Greek meatloaf its distinct Mediterranean flavor. The result is a savory, garlicky, & slightly tangy dish.
Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with vegetable oil spray.
In a large pan, combine the oil and garlic. Set the pan over medium heat. When the garlic sizzles, cook and stir it for 30 seconds. Add the spinach to the pan, and cook, stirring, for 1 to 2 minutes, or until it wilts. Let cool.
In a large bowl, stir together the eggs, panko, cinnamon, coriander, lemon zest, salt, and pepper. Stir in the parsley and the cooked spinach.
Add the beef and stir until combined. Add the feta cubes and stir gently to keep the cubes in large pieces.
In a small bowl, mix the ketchup and pomegranate molasses.
Transfer the meat mixture to the loaf pan and smooth the top. Set the pan on a baking sheet and bake for about 45 to 50 minutes. Remove from the oven and pour the glaze over the top of the meatloaf.
Return and bake for another 10 to 15 minutes, or until an instant-read thermometer registers 160 degrees F when inserted into the center of the loaf. Continue baking for a few more minutes if the meatloaf is not quite done.
Let the meatloaf cool in the pan for at least 10 minutes. Run the side of a knife around the edge of the pan.
Carefully lift the meatloaf from the pan with a thin spatula and transfer to a serving platter. Sprinkle the chopped pistachios and parsley over the top.
Slice and serve with a green vegetable and baked potatoes, if desired. Leftover will keep for 3 to 4 days in the refrigerator.
- Calories: 592.36kcal
- Fat: 43.03g
- Saturated Fat: 15.50g
- Trans Fat: 1.82g
- Monounsaturated Fat: 19.53g
- Polyunsaturated Fat: 2.41g
- Carbohydrates: 17.79g
- Fiber: 1.58g
- Sugar: 8.15g
- Protein: 32.92g
- Cholesterol: 186.17mg
- Sodium: 566.21mg
- Calcium: 193.52mg
- Potassium: 692.41mg
- Iron: 4.69mg
- Vitamin A: 123.99µg
- Vitamin C: 16.55mg
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