Greek Meatloaf with Feta Cheese and Mint

Greek Meatloaf with Feta Cheese and Mint

Greek Meatloaf hits the spot! Tangy pockets of feta and a hint of fresh mint make sure this one is anything but boring. Gluten-free, Keto, Primal and with a Paleo variation — this grain-free meatloaf is moist, deeply flavorful and seriously satisfying.

Course DInner

Cuisine American, Greek

Keyword feta cheese, gluten-free, grain-free, greek, keto, low carb, meatloaf, paleo

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings servings

Calories 483kcal

Author Megan

Cost $15

Equipment

loaf pan
mixing bowl

Ingredients

2 pounds ground beef grass-fed
3 eggs
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 ; 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; omit for dairy-free/Paleo
1/3 cup cassava flour or 2 Tablespoons psyllium husk powder, for KETO version
1 Tablespoon butter , or lard or avocado oil for DF
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

Instructions

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℉. 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. 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 to 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.
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.

Notes

Find psyllium husk powder here.

Nutrition