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Wellness Mama » Blog » Recipes » Poultry Recipes » Greek Meatloaf Recipe

Greek Meatloaf Recipe

October 15, 2012 (Updated: January 3, 2020)   —  by Katie Wells

Greek meatloaf recipe

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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This Greek inspired meatloaf reminds me of the Gyro meat I often ate during my time in Europe. It uses flavors such as 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 a salad with fennel greens for a full Greek inspired meal. Now to eventually actually make it to Greece one day!

Greek meatloaf recipe
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5 from 1 vote

Greek Meatloaf Recipe

A fragrant and delicious Greek meatloaf with flavors of citrus, mint, and fennel.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 meatloaf
Calories 283kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

Meatloaf:

  • 1 lb ground turkey
  • 1 large onion (grated)
  • ¼ cup almond flour
  • 1 TBSP fennel greens (finely chopped)
  • 1 TBSP fennel bulb (finely chopped)
  • 2 eggs
  • 1 TBSP lemon juice
  • 1 tsp lemon zest
  • ¼ tsp fresh mint (minced)
  • 1 clove garlic (minced)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper

Sauce:

  • 1 cup Greek yogurt
  • 1 TBSP garlic (minced)
  • pinch salt
  • 1 tsp lemon juice
  • 1 cucumber (finely chopped)

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, mix together all the ingredients for the meatloaf. Add extra almond flour if needed to make it 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 preheated oven for approximately 45-60 minutes or until cooked through.
  • While cooking, mix together the ingredients for the yogurt sauce.
  • Serve the meatloaf with the yogurt sauce and a salad on the side. 
  • Enjoy!

Notes

Recipe can be doubled or tripled, just adjust cooking time as needed.
The yogurt dip also makes a great salad dressing.

Nutrition

Calories: 283kcal | Carbohydrates: 13.1g | Protein: 30.5g | Fat: 13.1g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 899mg | Fiber: 1.7g | Sugar: 7.8g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

How do you make meatloaf? Share below!

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Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (9 Comments)

  1. Donna

    October 27, 2015 at 1:19 PM

    This looks sooooooooo good. Can’t wait to try it.

    Reply
  2. Kait Husmann

    November 3, 2014 at 3:06 AM

    5 stars
    Oh this sounds AMAZING!! I can’t wait to try!!

    Reply
  3. Fred

    February 20, 2013 at 4:18 AM

    Can’t do nuts. 🙁 What could I use instead of almond flour? Coconut? Haven’t tried it yet. Thanks for everything!!!!!

    Reply
    • Wellness Mama

      February 20, 2013 at 12:11 PM

      Coconut fluor works too but use about half as much…

      Reply
  4. Kristina Greene

    October 28, 2012 at 7:39 PM

    This sounds delicious! When I make standard meatloaf I add oatmeal instead of bread crumbs – I love the flavor!

    Reply
  5. Lisa Vafiades

    October 21, 2012 at 4:03 PM

    by cutting cucumber in half length-wise, removing seeds, grating and then straining, you will get a more authentic Tzatziki without being to watery. i can’t wait to make this meatloaf!

    Reply
  6. Heather Elizabeth

    October 21, 2012 at 8:40 AM

    Can’t wait to try this!!

    Reply
  7. Emily

    October 15, 2012 at 3:52 PM

    I really like the new recipe format. Thanks for everything you do.

    Reply
    • Sammy

      October 19, 2012 at 7:55 AM

      Ditto!!! This is a much appreciated way to simplify recipe saving. Thanks!

      Reply

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