Greek Meatloaf with feta and mint {Paleo/Primal; grain-free}

Greek Meatloaf with Feta Cheese and Mint…{with some great tips for making terrific Paleo meatloaf!}

Megan Main Dishes, Whole Food Recipes 16 Comments

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When I was in college I was a vegetarian. I used to really like mezas (μεζές) during this stage. With several different spellings, mezes are found throughout the Near East, the Balkans and even in Central Asia. Every culture as its own variations. But small dishes, plates of variety, comprise a feast.

Now I’m an omnivore. But I still love mezes. I create a main dish– and then surround it with small dishes. This recipe inspires that approach, making it fun for one’s family, or full of possibilities for guests. Meatloaf doesn’t have to be blah “American” food. Liven it up with zesty ingredients and beautiful sides!

This meatloaf recipe is excellent. If you want to find a meatloaf that’s reliable, moist, and one with delicious leftovers, this is it.

One of the magical ingredients in this recipe is cream. There’s just half of a cup, but it helps to achieve the successful outcome. The fresh mint (and I also use spearmint essential oil) make the flavor (and scent) fresh! The feta is rich and exciting. The spinach and red peppers pretty and earthy. I use cassava flour to hold it all together without drying it out. I highly recommend this ingredient for making great Paleo meatloaf! (And the cream. And the essential oil.) I also use baking soda. This lightens the loaf.

When you serve, keep it simple with just a salad.

Or do olives, cucumbers and grapes.

To embellish further, look to Greece’s native foods. They don’t need to involve more cooking: kumquats, pomegranates, purple onions, green onions, figs, pistachios, a salad dressed with good extra-virgin olive oil, are tomatoes in season?– heirloom tomatoes sliced or cut in wedges. Place all the beautiful things in small, pretty bowls around the table.

Meatloaf was never so lovely.

Greek Meatloaf with feta and mint {Paleo/Primal; grain-free}

 

Greek Meatloaf with Feta Cheese and Mint
Yum
Print Recipe
Servings Prep Time
8 servings 25 minutes
Servings Prep Time
8 servings 25 minutes
Greek Meatloaf with Feta Cheese and Mint
Yum
Print Recipe
Servings Prep Time
8 servings 25 minutes
Servings Prep Time
8 servings 25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat large skillet over high heat. Add butter or lard. Add chopped onions and 1 teaspoon sea salt. Saute over medium-high heat for 5 minutes. Cover and reduce heat to medium for 5 additional minutes. Stir in oregano (or rosemary) and turn off heat. Allow to cool slightly while you proceed with recipe.
  2. Line a LARGE loaf pan with parchment paper. Preheat the oven to 350 degrees Fahrenheit. Place large cookie sheet on oven shelf (to catch any drips from meatloaf as it bakes.)
  3. In small bowl sift together cassava flour and baking soda. Set aside.
  4. Drain liquid from jarred roasted peppers. Place them on a cutting board and slice them into 1/2" strips. Set aside.
  5. Into a large food processor fitted with a metal blade add the following in this order: 3 eggs, fresh mint, garlic, essential oil, ground beef (broken into smaller chunks), remaining 2 teaspoons sea salt, and cream. Top with cooling onions. Sprinkle cassava flour over food processor ingredients. Pulse mixture about 5 times, to mostly distribute. Pulse a bit more if needed. (Don't over mix.) {You can also mince the fresh mint and mix all of this with your hands in a large bowl, which is the old-fashioned way of making meatloaf. That's a great option and will just turn out a slightly different texture than using a food processor.}
  6. Remove lid. Add frozen spinach and feta, broken into both medium size and small chunks. Pulse again 3-4 times. At this point the food processor is very full. Use a wooden spatula to push some of the feta and spinach down into the meat mixture, but don't over mix. {Or if using your hands and a bowl, mix in spinach and feta manually.}
  7. Scoop/pour and spread meat mixture into loaf pan, evenly distributing any larger chunks of feta or spinach. Shape the top so it's slightly mounded in the center.
  8. Lay pepper strips across the top of meatloaf decoratively. Press them in slightly.
    Greek Meatloaf with feta and mint
  9. Place meatloaf on cookie sheet in preheated oven. Bake 1 hour and 10 minutes, if using large loaf pan. Remove and allow to cool for 15 minutes before slicing.
  10. Serve with Greek olives, cucumbers and whatever else you love from this region: probiotic sour cream/thick yogurt, fresh lemon wedges, tomatoes if in season, a big green salad with red onions and olive oil, capers, figs, oranges etc.
Share this Recipe
 

 

This is the Plant Therapy essential oil that makes this meatloaf SO special and fresh tasting. (I also love spearmint essential oil in my glass diffuser. 😉 )

  • Renee Kohley

    Oh this is LOVELY Megan! My family is crazy for meatloaf! I would love to change it up with this flavor version next time!

  • Emily @ Recipes to Nourish

    Oh my this sounds so good! All of those beautiful, fresh flavors! I love the EO in there too!!! So special Megan. I would love to enjoy some of this deliciousness soon.

  • ALL of my favourite flavours!! Cannot wait to make this!
    I bet that leftovers would freeze well and be a delicious ‘warm up’!

  • linda spiker

    Beautiful recipe! I love Greek food but have never had Greek meatloaf. Such a great idea!

  • Raia Torn

    That looks so mouthwatering! I’ve never made a meatloaf before, but this recipe is definitely tempting me to give it a try. How could it not be delicious with feta? Haha!

  • Meatloaf was one of my favorites growing up. And I love feta, but never would have paired it with meatloaf – now you’ve really got me curious! 🙂

  • Sylvie Shirazi

    Intrigued by the addition of mint!

  • Megan Stevens

    Yes, it’s the biggest boon and the epiphany here. 🙂 Especially the EO.

  • Megan Stevens

    So rich and yummy. 🙂

  • Megan Stevens

    Oh! Never made a meatloaf?! Wow, maybe it’s time. 🙂

  • Megan Stevens

    Thank you, Linda!

  • Megan Stevens

    I agree! Thank you!

  • Megan Stevens

    Yay! Thanks, Emily.

  • Megan Stevens

    Wonderful. Our other favorite is Mexican, like my mom made growing up. 🙂

  • This meatloaf looks amazing! I am so happy to have come across your blog. Thank you for the amazing recipes. I have followed you on IG. Have a great day!

  • Megan Stevens

    Hi Yang, thank you! Glad to have you here and on IG. Many blessings!