Spinach & Feta Meatloaf

One of my best-loved weekend treats is to go out for breakfast to any of the numerous local diners. I am a big fan of breakfast food, especially omelettes, and no matter which local diner I choose I’m confident they will have my go-to favorite Greek omelette made with spinach and feta cheese. So recently after having breakfast with my wife and father-in-law, it was my favorite breakfast that inspired me to make this Spinach & Feta Meatloaf for dinner.

Although meatloaf is one of my favorite nostalgic foods, truthfully I don’t make it very often. Once in a while, when inspired to put together the classic ground-meat meal, I generally follow my Dad’s traditional recipe from Lista’s Italian Cuisine (see my post from October 6, 2017). This time, however, I wanted to try a stuffed meatloaf and so the Spinach & Feta idea came to mind.

This wasn’t the first time I’ve filled a meatloaf with veggies and cheese… actually a stuffed meatloaf was one of the very first recipes I made for my family when I was a kid. Most likely the recipe came from one of the PBS cooking shows I watched, or from a ladies magazine I browsed while waiting for my mom to have her hair done. Back then I made a meatloaf that was layered with cheddar cheese and chopped broccoli and baked in a ring mold. It was pretty unorthodox for our family to eat the broccoli and cheese inside the meatloaf… kind of “high class” eating such fancy meatloaf in the Lista house. But the recipe was a hit and I made it several time over the years.

Since then I’ve done some wonderful things with the humble meatloaf but I think this Spinach & Feta pinwheel will be a “crown jewel” in my meatloaf repertoire.

Using a basic meatloaf combination of ground beef, eggs, breadcrumbs and seasonings, I formed a large rectangle 15″ x 18″ on some parchment paper, topped it with frozen chopped spinach (thawed and squeezed dry), crumbled feta cheese, and sliced kalamata olives (just because we like them so much). Then I rolled it up jelly-roll style and baked it. After letting it rest for a few minutes out of the oven, it sliced beautifully, and tasted great! I used 90% lean ground chuck, but this could also be made with ground turkey or meatloaf mix (beef, veal, pork) or your preferred ground meat combo. I think next time I’m going to try a beef and lamb combination.

We love, love, love olives… but if you’re not particularly fond of olives, this would be equally delicious without them — instead try substituting diced roasted red peppers which would be perfect in this dish. Using fresh spinach instead of frozen would also be very nice (I just didn’t have any on hand that day). 

As an afterthought, I decided to make a horseradish, mayo and sour cream condiment to serve on the side which added a nice sharp, creamy addition to the Greek inspired flavors.


Spinach & Feta Meatloaf

Prep time:  20 minutes
Cook time:  45-60 minutes + resting time
Serves:  8-10 servings 

Ingredients:
2 lbs 90% lean Ground Beef (or alternate ground meat(s)
3 Eggs
3/4 cup Dry Bread Crumbs
1 TBSP Dry Parsley Flakes
1 tsp Dry Oregano
1 tsp Salt
1 tsp Freshly Ground Black Pepper
1 tsp Paprika
1/2 tsp Garlic Powder
16 oz package Frozen Chopped Spinach – thawed
8 oz Feta Cheese – crumbled
1/2 cup Kalamata Olives – sliced or chopped

Directions:
1. Preheat oven to 350 degrees F and coat a 9×13 inch baking dish with cooking spray.
2. In a large bowl combine ground beef, eggs, breadcrumbs, parsley, oregano, salt, pepper, paprika, and garlic powder — mix with clean hands (or disposable gloves) until fully combined.
3. Put thawed spinach in a colander or sieve and squeeze out the excess moisture.
4. Place a large sheet of parchment paper on work surface, pat out meatloaf mixture on the parchment into a roughly 15″ x 18″ rectangle – press down firmly to remove any air pockets to ensure meatloaf will hold while rolling. Evenly top the meat mixture with the chopped spinach, then sprinkle the chopped feta evenly over spinach, and finally sprinkle the sliced olives over the feta.
5. Starting a the narrow end, carefully roll meatloaf “jelly roll” style 
(use parchment to help lift and roll meatloaf as needed) into a tight cylinder – sealing ends [see photos 1 & 2 above].
6. Place meatloaf roll in the prepared baking dish and place in the center of preheated oven and bake for 45-60 minutes until fully cooked and a thermometer inserted in the center of meatloaf reads at least 165 F. Remove from oven and allow to ‘rest’ for about 15 minutes.
7. Using a serrated knife (like a bread knife) gently slice the meatloaf into 1″ slices and serve with your favorite side dishes (I served roasted Brussels sprouts and sweet potato fries). Serve horseradish sauce on the side if desired.


Quick Horseradish Sauce (5 minutes / yields 1 cup)

Ingredients: 1/2 cup mayonnaise, 1/2 cup sour cream, 2 TBSP prepared horseradish (or to taste), salt and pepper to taste (optional).
Directions: Whisk together ingredients in a small bowl, season with salt and pepper if desire. Chill for 30 minutes to blend flavors.


There you have it, Spinach & Feta Meatloaf inspired by my favorite diner breakfast. I hope you try this delicious Greek inspired recipe and add something new to your own meatloaf repertoire!

Until next time remember, “The Sauce Makes the Difference!”

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