Spicy, garlicky and hearty, this Greek meatloaf is flavored with spinach, feta and pomegranate molasses, a common ingredient in Mediterranean dishes.
I love my mom’s meatloaf, which is made with breadcrumbs, egg, and the token veggies of carrot and onion. And of course ketchup on top.
But every now and then I need a change. This Greek version is made with sautéed fresh spinach, zesty feta cheese, and ground beef. It doesn’t stray too far from the classic meatloaf, but the spinach and feta and hints of ground coriander and cinnamon make a world of difference.
Garlic cloves add flavor!
When preparing the garlic spinach, start by combining the garlic and oil in a cold pan (rather than heating the oil first). Place the pan on the heat and when it starts to sizzle, stir for about 30 seconds so it soaks up the oil but doesn’t brown or burn when you add other ingredients to the pan. (I also use this method when making tomato sauce.)
Next, add the spinach and stir until it wilts and is just barely cooked – this will preserve its freshness.
A note on feta
For this recipe, avoid the packets of pre-crumbled feta. Buy the cheese by the block and cut it yourself into pieces to keep it small. Gently mix them into the meat after all the other ingredients have been combined so the cubes don’t crumble too much.
You will love taking a bite and finding little cheese nuggets.
What is pomegranate molasses?
Thick pomegranate molasses is common in Middle Eastern cuisine. Its sweet and sour flavors – quite sour – really perk up meat or chicken and add pizzazz to stews and even drinks.
It is made from pomegranate juice boiled to a thickness similar to that of cane molasses and is often a deep reddish brown in color. If you fancy making it yourself, try Elise’s recipe!
You can also buy this ingredient fairly easily at most major supermarkets, some Middle Eastern and Mediterranean mom-and-pop style grocery stores, and most certainly online.
But if you don’t have pomegranate molasses and want to use it for this recipe, you can quickly substitute the topping by using 1/4 cup ketchup, 4 teaspoons lemon juice, and 2 teaspoons sugar for the frosting.
Let the meatloaf rest before slicing
If I had my brothers, I would probably only eat meatloaf the day after cooking it, as opposed to the day it’s made. The slices are much more appealing when the loaf is chilled and firm.
But who can wait that long?!
Allow the baked meatloaf to sit for at least 15 minutes before slicing with a thin, sharp knife. The bread has a coarse texture that becomes a bit crumbly unless You cut it after cooling, in which case it will become firmer and easier to cut.
What to serve with meatloaf
A green vegetable and mashed potatoes are the classic side dishes for meatloaf, and they pair well with this recipe, too. Try these recipes!
- Pressure cooker garlic mashed potatoes
- Green Mashed Potatoes
- Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
- Roasted Broccoli with Parmesan
How to store and freeze meatloaf
Don’t forget to throw away the leftovers for meatloaf sandwiches! Well wrapped in plastic, meatloaf will keep in the fridge for 3 to 4 days.
If you want to freeze it, place the rest of the cooled loaf (or a whole, cooked, cooled, unglazed loaf if you prefer) on a large sheet of plastic wrap. Wrap it up whole or cut into thick slices and sandwich small pieces of parchment paper between the slices. Pull the sides of the foil over the bread to enclose it well and re-wrap it in foil.
Store in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake in a 350°F oven until quite hot, about 20 to 25 minutes.
Looking for more great meatloaf recipes?
- Classic meatloaf
- BBQ Meatloaf Bites
- turkey meatloaf
- Moroccan Meatloaf
- Tuscan Meatloaf
Greek meatloaf with spinach and feta
ingredients
For the meatloaf mix:
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vegetable oil Spray (for the pan)
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1 tablespoon olive oil
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2 cloves garlicfinely chopped
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5 wrapped cups (5 ounces) infant spinach leaves
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2 big eggs
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1 Cup Panko bread crumbs
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3/4 teaspoon Cinammon
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3/4 teaspoon ground coriander
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Finely grated citrus peel from 1 lemon
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1 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/2 Cup chopped parsley
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2 lb ground beef
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1/4 lb block fetacut into 1/2 inch cubes
For the glaze:
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2 tablespoon pomegranate molasses
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2 tablespoon Ketchup
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2 tablespoon chopped pistachios (for garnish)
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2 tablespoon chopped parsley (for garnish)
method
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Preheat the oven:
Place a wire rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5 inch loaf pan with vegetable oil spray.
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Cooking Spinach and Garlic:
In a large pan, mix oil and garlic. Set the pan to medium heat. When the garlic is sizzling, cook and stir for 30 seconds.
Add the spinach to the pan and cook, stirring, 1 to 2 minutes, or until wilted. Let cool down.
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Make the Meatloaf Mixture:
In a large bowl, whisk together the eggs, panko, cinnamon, coriander, lemon zest, salt, and pepper. Stir in the parsley and cooked spinach.
Add the beef and stir until combined. Add the feta cubes and stir gently to keep the cubes in large chunks.
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Make the glaze for the meatloaf:
In a small bowl, mix ketchup and pomegranate molasses.
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Bake Meatloaf:
Transfer the meat mixture to the loaf pan and flatten the top. Place the pan on a baking sheet and bake for about 45 to 50 minutes.
Remove from the oven and pour the glaze over the meatloaf. Return and bake an additional 10 to 15 minutes or until an instant read thermometer reads 160°F when inserted into the center of the loaf. Bake for a few more minutes if the meatloaf isn’t quite done.
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Refrigerate the Meatloaf:
Allow the meatloaf to cool in the pan for at least 10 minutes. Run the side of a knife around the edge of the pan.
Using a thin spatula, carefully lift the meatloaf out of the pan and transfer to a serving platter. Scatter over the chopped pistachios and parsley.
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Surcharge:
Slice and serve with greens and roast potatoes, if you like. Leftovers will keep in the fridge for 3 to 4 days.
| nutritional information (per serving) | |
|---|---|
| 628 | calories |
| 37g | Fat |
| 23g | carbohydrates |
| 50g | protein |
