Savory Greek Meatloaf with Spinach and Feta

This Greek Meatloaf with Spinach and Feta is a Mediterranean twist on classic comfort food. It uses simple pantry ingredients and comes together with minimal prep. Bake it in the oven or cook it in a slow cooker for an easy weeknight dinner that’s full of bold, savory flavor.

Why You’ll Love This Greek Meatloaf Recipe:

• Quick and simple: Only about 15 minutes of active prep—then the oven or slow cooker finishes the dish.
• Family-friendly: Savory and tangy flavors plus a hearty texture that pairs well with mashed potatoes or roasted vegetables.
• Flexible cooking: Bake in the oven when you want a quicker meal or use the slow cooker when you need hands-off convenience.

Let’s Get Started — Ingredients

Meatloaf Ingredients

Ground turkey (1 lb) — Use 93/7 lean ground turkey for flavor without excess grease. Ground chicken can substitute if needed.

Feta cheese (4 oz) — Crumbled; adds tang and saltiness to the loaf.

Frozen spinach (12 oz) — Thaw and squeeze out excess liquid. Fresh baby spinach can be sautéed and used instead (about two 5-oz bags sautéed down).

Breadcrumbs (1/2 cup) — Help bind the loaf and maintain structure; use plain or panko crumbs.

Ketchup (1/4 cup) — Adds a touch of sweetness and acidity, like a classic meatloaf glaze.

Lemon (1/2 lemon juice) — Fresh lemon juice brightens the meatloaf and links flavors to the tzatziki sauce.

Seasonings — Garlic powder, onion powder, dried thyme, salt and black pepper bring savory depth. Use fresh spices for best results.

Tzatziki Ingredients

Greek yogurt (5 oz) — Plain, unsweetened. Whole-milk or 2% gives the richest texture.

Cucumber (1/2) — Peeled, seeded, and finely diced or grated; adds cool freshness to the sauce.

Fresh or dried dill (1/4 teaspoon) — Dill is classic in tzatziki; adjust to taste. Lemon juice from the remaining half lemon and salt finish the sauce.

Equipment

• Microwave-safe bowl or stovetop pan to thaw/saute the spinach
• Mixing bowl and measuring tools
• Silicone scraper or wooden spoon for mixing
• 8×4-inch loaf pan or slow cooker (line slow cooker with parchment)

How to Make Greek Meatloaf

1. Thaw and drain the spinach

Preheat the oven to 350°F if baking. Thaw frozen spinach in short microwave bursts until the ice melts, or sauté fresh spinach until wilted. Place spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible to prevent a soggy loaf.

2. Mix the meatloaf

In a large bowl combine the ground turkey, thawed and drained spinach, crumbled feta, egg, breadcrumbs, ketchup, lemon juice, garlic powder, onion powder, dried thyme, salt and pepper. Gently mix until ingredients are evenly distributed—avoid overworking the meat to keep the loaf tender.

3. Form and cook

Shape the mixture into a loaf and place into a greased 8×4-inch baking pan or into a slow cooker lined with parchment paper. To help parchment sit nicely, crinkle it into a ball first and then open it.

Bake at 350°F for 40–55 minutes or cook in the slow cooker on LOW for 4–6 hours or HIGH for 2–3 hours. The meatloaf is done when an instant-read thermometer in the thickest part reaches 165°F. Let the loaf rest 5–10 minutes before slicing to allow juices to redistribute.

4. Make the tzatziki and serve

Peel, seed and finely dice or grate the cucumber. Stir the cucumber, Greek yogurt, lemon juice, dill and salt together until well combined. Spoon the tzatziki over sliced meatloaf or serve on the side. The sauce can be prepared while the meatloaf cooks or while it rests.

Recipe Success Tips

• Squeeze the spinach well. Excess moisture is the most common cause of a soggy loaf.
• Avoid overmixing. Mix only until ingredients are evenly combined to keep the meatloaf tender.
• Let it rest. Resting 5–10 minutes after cooking keeps slices juicy and easier to serve.
• Alternate bake options. If you don’t have a loaf pan, shape the loaf and bake on a parchment-lined rimmed baking sheet or in an 8×8-inch pan. For individual portions, use a muffin tin to make meatloaf “muffins.”
• Variations. Swap fresh thyme for dried, add ½ teaspoon oregano, or use 1 tablespoon red wine vinegar in place of lemon juice. Fold in chopped seeded tomatoes, roasted red peppers, or sliced kalamata olives for more Mediterranean flavor.

Serving Suggestions

This Greek turkey meatloaf pairs beautifully with classic comfort sides. Try it with mashed potatoes, roasted root vegetables, or a simple green salad. The tzatziki adds a fresh, cooling contrast that complements starchy or roasted sides.

Storage Directions

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator. Tzatziki texture may change with freezing, so make fresh sauce when possible.
• Reheat: Rewarm slices in a baking pan at 300°F with a splash of broth or water for 10–15 minutes, or gently pan-sear with a tablespoon of oil over medium-low heat until heated through. For sauced leftovers, you can steam portions in a covered skillet with a little water to keep them moist.

FAQs

Recipe — Greek Turkey Meatloaf with Spinach and Feta

Ingredients (Serves 6)

• 1 lb ground turkey
• 4 oz feta cheese, crumbled
• 12 oz frozen spinach, thawed and squeezed dry
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup ketchup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• Juice of 1/2 lemon (reserve remaining juice for sauce)

Tzatziki

• 5 oz plain Greek yogurt
• 1/2 cucumber, peeled, seeded, and finely diced
• Juice of remaining 1/2 lemon
• 1/4 tsp dill (to taste)
• Salt, to taste

Instructions

1. Microwave spinach in 30-second bursts until thawed, or sauté fresh spinach until wilted. Squeeze out all excess water.
2. Combine all meatloaf ingredients in a large bowl and mix gently until just combined. Do not overmix.
3. Form into a loaf and place in a greased loaf pan or a slow cooker lined with parchment.
4. Slow cooker: LOW 4–6 hours or HIGH 2–3 hours. Oven: bake at 350°F for 40–55 minutes, until internal temperature reaches 165°F. Let rest 5–10 minutes before slicing.
5. Meanwhile, combine tzatziki ingredients and chill. Serve spooned over slices or on the side.

Nutrition (approximate per serving)

Calories: 215 kcal; Carbohydrates: 14 g; Protein: 26 g; Fat: 6 g. Values are estimates and will vary with specific ingredients and portion sizes.

Enjoy!

I hope your family enjoys this Mediterranean-style turkey meatloaf. If you try it, save a note with any adjustments you made so it’s even better next time.