Mediterranean Herb Meatloaf
This Mediterranean Herb Meatloaf transforms the classic comfort food with bright flavors of oregano, rosemary, and mint combined with tangy feta, sun-dried tomatoes, and olives. Using quinoa instead of breadcrumbs and topped with a tomato-balsamic glaze, it offers a lighter, more sophisticated take on meatloaf that's perfect for Mediterranean diet enthusiasts or anyone looking to elevate a familiar favorite.
Ingredients
For the Meatloaf
- 2 pounds ground meat beef, lamb, turkey, or a combination
- 1/2 cup cooked quinoa from about 1/4 cup dry
- 1 medium red onion finely diced
- 2 cloves garlic minced
- 1 red bell pepper finely diced
- 2 large eggs lightly beaten
- 3/4 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup kalamata olives pitted and chopped
- 3 tablespoons olive oil plus more for drizzling
- 2 tablespoons fresh oregano chopped (or 2 teaspoons dried)
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon fresh mint chopped (optional but recommended)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
For the Topping
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper for easier removal, or lightly grease with olive oil.
- Cook the quinoa. Rinse 1/4 cup quinoa under cold water. Combine with 1/2 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and let cool.
- Prepare the vegetables. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Let cool.
- Combine all ingredients. In a large bowl, gently mix the ground meat, cooled quinoa, sautéed vegetables, eggs, feta cheese, sun-dried tomatoes, olives, remaining olive oil, all herbs, lemon zest, lemon juice, salt, pepper, and cumin. Mix with your hands just until combined—don't overmix.
- Form your loaf. Transfer the mixture to the prepared loaf pan and shape into an even loaf, pressing down gently.
- Make the topping. In a small bowl, whisk together the tomato paste, olive oil, honey or maple syrup, balsamic vinegar, and dried oregano until smooth.
- Add the topping. Spread the tomato mixture evenly over the top of the meatloaf.
- Bake covered. Cover the loaf pan with aluminum foil and bake for 40 minutes.
- Finish uncovered. Remove the foil and continue baking for another 25-30 minutes, or until the internal temperature reaches 160°F (71°C) for beef/lamb or 165°F (74°C) for turkey.
- Rest before slicing. Allow the meatloaf to rest for 10-15 minutes before slicing. This helps it hold together better.
- Garnish and serve. Drizzle with a little extra olive oil and sprinkle with fresh herbs before serving. For a traditional Mediterranean touch, serve with a dollop of tzatziki or Greek yogurt on the side.
Notes
- For the best flavor, use a mix of meats—half beef and half lamb creates a wonderfully rich flavor profile.
- Quinoa tip: Make extra quinoa and save it for salads or side dishes later in the week.
- Make it ahead: The uncooked meatloaf mixture can be prepared and shaped up to 24 hours in advance. Keep refrigerated and allow to come to room temperature for about 30 minutes before baking.
- For a prettier presentation, bake free-form on a parchment-lined baking sheet instead of in a loaf pan. Shape into an oval loaf about 2 inches high and reduce cooking time by about 10 minutes.
- Don't have all the fresh herbs? Use what you have and supplement with dried herbs at a ratio of 1 teaspoon dried to 1 tablespoon fresh.
- Leftover magic: Slice cold leftover meatloaf thinly and serve in pita bread with tzatziki, lettuce, and tomato for a Mediterranean-style sandwich.
- Freezer-friendly: Bake completely, cool, then slice and freeze individual portions for easy weeknight meals. Thaw overnight in the refrigerator before reheating.