Greek Turkey Meatloaf with Spinach and Feta
Look no further for your next favorite dinner: Greek Meatloaf with Spinach and Feta! This recipe is easy to make, family-friendly, and so tasty! Serve it with mashed potatoes or your other favorite comfort food sides for a complete and filling meal.
Ingredients
Meatloaf
- 1 lb ground turkey
- 4 oz feta cheese
- 12 oz frozen spinach
- 1 ea egg
- ½ cup breadcrumbs
- ¼ cup ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ ea lemon juice only
Simple Tzatziki Sauce
- 5 oz greek yogurt
- ½ ea cucumber
- ½ ea lemon juice (other half from above)
- ¼ teaspoon dill
- ¼ teaspoon salt to taste
Instructions
Meatloaf
- Microwave spinach in 30 second bursts until ice is melted. Drain water, squeezing spinach to remove as much as possible.12 oz frozen spinach
- Add all the meatloaf ingredients to a mixing bowl and stir until well combined, but do not overmix.1 lb ground turkey, 4 oz feta cheese, 1 ea egg, ½ cup breadcrumbs, ¼ cup ketchup, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon thyme, ½ teaspoon salt, ½ teaspoon pepper, ½ ea lemon
- Form meatloaf mixture into a loaf shape and place in either a slow cooker lined with parchment paper, or a greased baking dish.
- In a slow cooker, cook on LOW 4-6 hours, or HIGH 2-3 hours, until thickest part is 165. In an oven, bake at 350 for 40-55 minutes, until 165 in the middle.
Tzatziki Topping/Dip
- Peel and seed cucumber, and dice finely. Add cucumber, lemon juice, and dill to yogurt and mix well. Salt to taste.5 oz greek yogurt, ½ ea cucumber, ½ ea lemon, ¼ teaspoon dill, ¼ teaspoon salt
Notes
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can also freeze the meatloaf. Cool it to room temperature before transferring it to a freezer-safe container and freezing it for up to 2 months. Defrost it overnight in the refrigerator. Sauce texture may change with freezing, making fresh is recommended.
- Reheating: Warm the meatloaf in a baking pan with a splash of chicken broth or water at 300°F for 10-15 minutes until warm. You can also warm it in a pan with a tablespoon of oil over medium-low heat for 1-2 minutes per side until hot. If already sauced, you can also steam a heat safe plate of leftovers in a wide covered skillet.
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- Squeeze the moisture from the spinach. Prevent a soggy loaf by squeezing the moisture from the spinach, especially if using frozen. It contains quite a bit of water.
- Don’t overmix. Overworking or mixing the ground meat mixture can make it dense or tough. Mix until the seasonings and cheese are just distributed evenly.
- Rest before serving. This gives the meatloaf juices time to redistribute in the meat before serving, making it ultra-flavorful and juicy.
- Cooking options. If you want to bake the recipe but don’t have a loaf pan, you can also shape it into a loaf and bake it on a parchment paper-lined rimmed baking sheet or in an 8x8-inch baking pan. You can also portion it into 8 muffin tin wells and make individual meatloaf muffins baking at 325 for 20-30 minutes.
- Optional recipe variations. Make this recipe your own by swapping fresh chopped thyme for dried, adding ½ teaspoon of Mediterranean oregano, or swapping 1 tablespoon of red wine vinegar for the lemon juice. You can also fold in seeded and chopped tomatoes, chopped roasted red peppers, or sliced kalamata olives.
Nutrition
Calories: 215kcalCarbohydrates: 14gProtein: 26gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 60mgSodium: 753mgPotassium: 526mgFiber: 2gSugar: 4gVitamin A: 6.811IUVitamin C: 4mgCalcium: 217mgIron: 2mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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