Spinach and Feta Stuffed Meatloaf

If you’re looking for a flavorful twist on the traditional meatloaf, Spinach and Feta Stuffed Meatloaf is the perfect choice. This dish combines the rich, savory taste of seasoned ground beef with a creamy, tangy spinach and feta filling. It’s like comfort food meets Mediterranean flair — moist on the inside, beautifully golden on the outside, and bursting with flavor in every bite.

This recipe elevates the humble meatloaf into something truly special. The melted feta adds a creamy, slightly salty contrast to the hearty beef, while the spinach gives it freshness and a pop of color. It’s perfect for family dinners, meal prepping, or even for a cozy weekend feast.

Why I Love This Recipe

I absolutely love this Spinach and Feta Stuffed Meatloaf because it strikes the perfect balance between indulgence and nutrition. The feta cheese adds a wonderful tanginess that perfectly complements the savory beef, while the spinach gives it a nutritious boost.

It’s a show-stopping centerpiece that looks as impressive as it tastes. What makes this meatloaf extra special is how versatile it is — you can enjoy it warm from the oven with mashed potatoes or even cold the next day in a sandwich.

Why It’s a Must-Try Dish

This recipe is a must-try because it takes a classic comfort dish and transforms it into a gourmet meal with minimal effort. The layers of seasoned meat, creamy feta, and earthy spinach make every bite exciting.

Unlike regular meatloaf, which can sometimes be dense or dry, this version stays tender and flavorful thanks to the spinach filling and the perfect mix of ingredients.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 1 hour 20 minutes

Servings and Nutrition

• Servings: 6
• Calories: Approximately 390 per serving

Course: Main Course

Cuisine: American / Mediterranean Fusion

Ingredients

For the Meatloaf:

• 1 ½ lbs (680 g) ground beef (85% lean)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¾ cup breadcrumbs
• 2 large eggs
• ¼ cup milk
• 2 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Filling:

• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ½ cup cream cheese, softened
• 1 clove garlic, minced
• ½ tsp black pepper

For the Topping (Optional):

• 3 tbsp ketchup or barbecue sauce
• 1 tsp honey (optional for sweetness)

Directions / Step-by-Step Preparation Method

Step 1: Prepare the Filling

1. In a small mixing bowl, combine spinach, feta cheese, cream cheese, minced garlic, and black pepper.
2. Mix well until smooth and creamy. Set aside.

Step 2: Make the Meat Mixture

1. In a large bowl, combine ground beef, onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, oregano, salt, and black pepper.
2. Mix with your hands or a spoon until everything is just combined (avoid overmixing to keep the meatloaf tender).

Step 3: Assemble the Meatloaf

1. On a large piece of parchment paper or plastic wrap, flatten the meat mixture into a rectangle (about ½ inch thick).
2. Spread the spinach-feta mixture evenly over the top, leaving about 1 inch around the edges.
3. Carefully roll up the meatloaf from the short end, jelly-roll style, using the parchment paper to help you roll tightly.
4. Transfer the rolled meatloaf seam-side down to a greased loaf pan or baking sheet lined with parchment.

Step 4: Add the Topping (Optional)

1. Mix ketchup and honey in a small bowl, then brush it over the top of the meatloaf for extra flavor and a glossy finish.

Step 5: Bake

1. Preheat oven to 375°F (190°C).
2. Bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C).
3. Let it rest for 10 minutes before slicing.

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How to Serve

• Slice the meatloaf and serve it warm with mashed potatoes, roasted vegetables, or buttered green beans.
• Drizzle with a little extra ketchup or serve with a side of tzatziki sauce for a Mediterranean twist.

Recipe Tips

• Don’t overmix the meat — it can make your meatloaf tough.
• Use fresh spinach for best flavor, but thawed frozen spinach works too (just squeeze out excess moisture).
• Let the meatloaf rest before slicing — it helps retain juices and prevents crumbling.
• Use a meat thermometer for accuracy — 160°F (71°C) ensures it’s fully cooked but still juicy.

Recipe Variations

1. Turkey Meatloaf: Substitute ground turkey for beef for a lighter version.
2. Greek Style: Add chopped sun-dried tomatoes and olives to the filling.
3. Cheesy Upgrade: Add shredded mozzarella or provolone to the filling for extra gooeyness.
4. Low-Carb Option: Replace breadcrumbs with almond flour.
5. Spicy Kick: Add a pinch of crushed red pepper flakes to the filling or sauce.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing (Unbaked): Assemble the meatloaf, wrap tightly in foil or plastic wrap, and freeze for up to 3 months.
• Freezing (Baked): Let it cool, then wrap and freeze slices for up to 2 months.
• Reheating: Thaw overnight in the fridge and bake at 350°F (175°C) until warmed through.

Special Equipment Needed

• Mixing bowls
• Loaf pan or baking sheet
• Parchment paper or plastic wrap
• Meat thermometer
• Sharp knife for slicing

Conclusion

This Spinach and Feta Stuffed Meatloaf is a delightful combination of comfort and sophistication. It transforms the everyday meatloaf into a flavorful masterpiece — juicy, cheesy, and beautifully balanced. Whether for a family dinner or a special occasion, it’s guaranteed to impress everyone at the table. Serve it warm, pair it with your favorite sides, and enjoy a dish that’s both satisfying and memorable.

Spinach and Feta Stuffed Meatloaf

If you’re looking for a flavorful twist on the traditional meatloaf, Spinach and Feta Stuffed Meatloaf is the perfect choice.

Author: Stella Parker Cuisine: American Course: Meat

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Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Meatloaf:

• 1 ½ lbs (680 g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¾ cup breadcrumbs
• 2 large eggs
• ¼ cup milk
• 2 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

For the Filling:

• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup crumbled feta cheese
• ½ cup cream cheese, softened
• 1 clove garlic, minced
• ½ tsp black pepper

For the Topping (Optional):

• 3 tbsp ketchup or barbecue sauce
• 1 tsp honey (optional for sweetness)

Instructions

1. Step 1: Prepare the Filling : In a small mixing bowl, combine spinach, feta cheese, cream cheese, minced garlic, and black pepper. Mix well until smooth and creamy. Set aside.
2. Step 2: Make the Meat Mixture : In a large bowl, combine ground beef, onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, oregano, salt, and black pepper. Mix with your hands or a spoon until everything is just combined (avoid overmixing to keep the meatloaf tender).
3. Step 3: Assemble the Meatloaf : On a large piece of parchment paper or plastic wrap, flatten the meat mixture into a rectangle (about ½ inch thick). Spread the spinach-feta mixture evenly over the top, leaving about 1 inch around the edges. Carefully roll up the meatloaf from the short end, jelly-roll style, using the parchment paper to help you roll tightly. Transfer the rolled meatloaf seam-side down to a greased loaf pan or baking sheet lined with parchment.
4. Step 4: Add the Topping (Optional) : Mix ketchup and honey in a small bowl, then brush it over the top of the meatloaf for extra flavor and a glossy finish.
5. Step 5: Bake : Preheat oven to 375°F (190°C). Bake for 55–65 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing.

Keywords: Spinach and Feta Stuffed Meatloaf