Mediterranean Meatloaf
A flavorful meatloaf infused with Mediterranean spices and served with a tangy garlic-herb yogurt sauce, perfect for weeknight dinners or make-ahead lunches.
Ingredients
For the Meatloaf
- 1 lb ground beef (80% lean) Balances flavor and moisture. Can substitute with ground lamb or a 50/50 beef-chicken mix for richness.
- 1 large egg, beaten Binder; can use 1/4 cup plain Greek yogurt instead if avoiding eggs.
- 1/2 cup breadcrumbs Plain or panko; panko gives a lighter texture.
- 2 Tbsp olive oil Adds moisture and flavor.
- 1/2 cup finely chopped onion Yellow or sweet onion works well.
- 2 cloves garlic, minced For the meatloaf.
- 1/4 cup chopped fresh parsley Bright herb note; replace with cilantro if preferred.
- 1 tsp ground cumin Warm, earthy backbone.
- 1 tsp dried oregano Classic Mediterranean aroma.
- Salt and pepper to taste
For the Garlic Herb Sauce
- 1/2 cup Greek yogurt
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 clove garlic, finely minced
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line a baking sheet with parchment.
- In a large bowl, combine ground beef, beaten egg, breadcrumbs, olive oil, chopped onion, minced garlic, parsley, cumin, oregano, and a good pinch of salt and pepper.
- Gently mix with your hands or a spoon until evenly combined, being careful not to overmix.
- Shape the mixture into a compact loaf and place it in the prepared loaf pan or on the lined baking sheet.
Cooking
- Bake for about 45 minutes, until the internal temperature reaches 160°F (71°C).
- While the meatloaf bakes, whisk together garlic herb sauce ingredients.
Serving
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
- Serve slices with the garlic herb sauce drizzled on top or alongside.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. Freeze wrapped tightly for up to 3 months, thaw overnight before reheating. Reheat to at least 165°F when serving leftovers.