Greek Weeknight Beef Stuffed Meatloaf

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces feta cheese, crumbled
• 2 cups fresh spinach, chopped
• 1 small red onion, finely chopped
• 1/4 cup olive oil
• 1/2 cup tomato paste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix breadcrumbs with milk and let sit.
3. 3 Combine ground beef, egg, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently.
4. 4 Squeeze excess milk from breadcrumbs and add to beef mixture.
5. 5 In another bowl, mix feta, spinach, and red onion.
6. 6 Shape half the beef mixture into a loaf on a baking sheet.
7. 7 Top with the feta-spinach mixture, then cover with remaining beef mixture, sealing edges.
8. 8 Brush top with olive oil and bake for 60 minutes.
9. 9 During last 10 minutes, spread tomato paste over the top for a glaze.
10. 10 Let rest for 10 minutes before slicing.

Equipment

• Baking sheet
• Mixing bowls
• Meat thermometer (optional)

Variations

• Add diced sun-dried tomatoes to the stuffing for a sweet-tart contrast.
• Use ground lamb instead of beef for a traditional Greek twist.

Substitutions

• If feta is unavailable, use a tangy goat cheese instead.
• Substitute fresh spinach with thawed and drained frozen spinach.

Pairings

• A glass of dry red wine like a Malbec complements the flavors well.
• A crusty baguette on the side is always a good idea.

Nutrition

Tips

• Use a meat thermometer to ensure the meatloaf reaches 160°F for safety.
• For an extra burst of flavor, drizzle with a bit of olive oil before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of roasted potatoes and a crisp Greek salad.
• Pair with a tzatziki sauce for extra tanginess.

FAQ