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

Greek Meatloaf with Feta Cheese and Mint

Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Author Megan


  • 2 pounds ground beef grass-fed
  • 3 eggs pastured
  • 2 whole onions chopped small, or omit for KETO (add greens of green onions, if desired)
  • 1 cup frozen spinach
  • 1 jar roasted red peppers
  • 1/2 cup cream grass-fed, raw preferred (okay to use coconut cream for non-dairy version)
  • 1/2 cup fresh mint lightly packed
  • 1/2 pound feta cheese preferably sheep's milk Israeli feta which is milder and creamier
  • 1/3 cup cassava flour or 2 Tablespoons psyllium husk powder, for KETO version
  • 1 Tablespoon butter or lard or avocado oil
  • 4 cloves fresh garlic crushed or minced
  • 3 teaspoons sea salt divided (see recipe below)
  • 2 teaspoons dried oregano or dried rosemary
  • 1/2 teaspoon baking soda, sifted
  • 2 shakes spearmint essential oil
  • freshly ground black pepper to taste


  • 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.
  • 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.)
  • In small bowl sift together cassava flour and baking soda. Set aside.
  • Drain liquid from jarred roasted peppers. Place them on a cutting board and slice them into 1/2" strips. Set aside.
  • 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 (or psyllium) 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.}
  • 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.}
  • 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.
  • Lay pepper strips across the top of meatloaf decoratively. Press them in slightly.
    Greek Meatloaf with feta and mint
  • 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.
  • 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.


Find psyllium husk powder here.