This Greek inspired meatloaf reminds me of the Gyro meat I often ate during my time in Europe. It has flavors of lemon, fennel, and mint to make a fragrant and delicious meatloaf. You can also make a meatball version that cooks more quickly and makes a wonderful appetizer.
I pair this meatloaf with a greek yogurt cucumber sauce and salad with fennel greens added for a full Greek inspired meal. Now to eventually actually make it to Greece one day!
- 1 lb ground turkey (or other ground meat, but turkey is best in this recipe)
- 1 large onion, grated
- ¼ cup almond flour
- 1 tablespoon finely chopped fennel greens
- 1 tablespoon finely chopped fennel bulb
- 2 eggs
- 1 tablespoon lemon juice
- 1 tsp lemon zest
- pinch (1/4 tsp) fresh mint, very finely diced (or dried, use slightly less)
- 1 clove of minced garlic
- 1 tsp garlic powder
- salt and pepper to taste
- Sauce: 1 cup greek yogurt, 1 tablespoon minced garlic or ½ tsp garlic powder, pinch of salt, teaspoon of lemon juice, 1 cucumber (finely chopped)(makes enough for 4 servings)
- Pre-heat oven to 350 degrees.
- In a large bowl, mix the grated onion, ground turkey, almond flour, fennel greens, fennel bulb, egg, lemon juice and zest, mint, garlic, salt and pepper with hands. Add any extra almond flour if needed to make thick enough to form into meat balls.
- Form into a loaf shape and place in a loaf pan or in the middle of a baking dish with a rim around the sides.
- Place in the oven for approximately 45-60 minutes or until cooked through. Time will vary based on how thick you make the loaf.
- While cooking, mix the ingredients for the yogurt sauce.
- Serve meatloaf with the yogurt sauce and salad on the side. The yogurt dip also makes a great salad dressing.
- Note: Recipe can be doubled or tripled, just adjust cooking time as needed.
How do you make meatloaf? Share below!