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This Keto Greek Style Meatloaf recipe takes the classic meatloaf and gives it a delicious twist. Full of spinach and fresh herbs and studded with feta cheese, this low carb, and gluten-free meatloaf is moist and tender, and full of Greek flavor!
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Y'all, this Keto Greek Style Meatloaf recipe is amazeballs!!
I am a meatloaf lover, oh ya! I grew up on meatloaf, my kids grew up on meatloaf, and I love it with beef, pork, chicken, turkey, and any and all kinds of flavoring.
Thank goodness the Mr. loves meatloaf too or I am not sure if we could be together.
One of the questions I get numerous times a week is "How do I add flavor to my meatloaf?".
That can be as easy as adding something like my Mexican or Cajun Seasoning blend to the ground beef. Or how about adding my Tandoori Seasoning to ground chicken or pork?
Another thing I dearly love is leftover meatloaf!
I actually think I like leftover meatloaf more than meatloaf the night it is prepared.
Is that weird?
Meatloaf sandwiches were of course the #1 way I enjoyed my leftover loaf, and with my homemade keto bread, I have been enjoying them again.
If you have a breadmaker give this keto bread recipe a try!
This particular meatloaf makes for some amazing gyro-inspired leftovers by using keto flatbread or naan. Top it with my Greek salsa, Tzatziki, and feta crumbles, or even serve it chopped into cubes over a Greek salad.
In This Post
🥘Ingredients
These are the ingredients necessary to make Keto Greek Style Meatloaf.
- Ground lamb
- Pink sea salt
- Fresh cracked black pepper
- Frozen spinach
- Fresh flat-leaf parsley
- Fresh dill
- Feta
- Eggs
- Crushed pork rinds
- Organic onion powder
- Organic garlic powder
- Organic oregano
- Organic thyme
- Organic basil
- Organic marjoram
- Organic coriander
- Organic cumin
- Organic mint
- Extra virgin olive oil
- Tzatziki sauce, optional
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Keto Greek Style Meatloaf. You will find the full directions in the recipe card at the bottom of the post.
Place the lamb in a large bowl, then gently press it up along the sides of the bowl. Generously sprinkle with salt and pepper.
Add the spinach mixture and the pork rind mixture to the ground lamb.
Transfer the meatloaf mixture to the prepared baking sheet and form into a roughly 8x4" log and brush with oil.
Bake until the meatloaf reaches an internal temperature of 140 degrees F, about 35–45 minutes.
🍽Equipment
This is the equipment you will need to make Keto Greek Style Meatloaf;
Storage
Store any leftover Keto Greek Style Meatloaf in an airtight container in the refrigerator for 3-4 days.
You can freeze the leftover meatloaf for up to 6 months.
💭Top tip
Don't skip the tenting in step 10. This allows the meatloaf to carry over cook and it allows for the juices to redistribute in the meatloaf giving you a tasty and juicy result.
FAQ about Keto Greek Style Meatloaf
Normally I use fresh veggies and herbs in my recipes but, the frozen spinach just cuts down on time for this recipe. If you have the time and want to saute it, you could use fresh spinach but it needs to be sauteed in some olive oil, then cooled before you add it to the meatloaf mix.
Yes, this is a great meal prep idea. You could combine everything, then wrap the uncooked meatloaf in plastic wrap and freeze. When you want to make it, take it out of the freezer and place it in the refrigerator overnight, then follow the instructions to bake.
The leftovers will keep in the refrigerator for 3 to 4 days, or in the freezer for 3 to 6 months. Make sure they are wrapped tightly with plastic wrap, or in an airtight container.
More Keto & Low Carb Greek Inspired Recipes
- Greek Chicken Salad
- Grilled Chicken Kabobs with Greek Salad
- Greek Style Beef Tenderloin Roast
- Greek Zoodle Salad
- Greek Tuna Cakes
- Baked Greek Shrimp with Feta
Keto Greek Style Meatloaf
Equipment
Ingredients
- 2 pounds ground lamb (can sub ground beef)
- pink salt
- cracked black pepper
- 10 ounces frozen spinach, thawed, drained (squeeze in a clean dish towel) chopped
- 1/2 cup fresh flat-leaf parsley chopped plus more leaves for garnish
- 1/4 cup fresh dill chopped
- 4 ounces feta cheese crumbled
- 1 cup ground pork rinds
- 1 tablespoon organic onion powder
- 1 teaspoon organic garlic powder
- 3 teaspoons Mediteranian oregano
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried basil
- 1 teaspoon marjoram
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried mint
- olive oil
- Tzatziki sauce for serving optional
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the lamb (or ground beef) in a large bowl, then gently press it up along the sides of the bowl. Generously sprinkle with salt and pepper.
- In a medium bowl, combine the spinach, parsley, dill, feta, and eggs.
- Add to the bowl with the ground lamb.
- In a small bowl, combine the remaining ingredients.
- Add to the bowl with the lamb and spinach mixture.
- Mix with your hands until evenly distributed.
- Transfer meatloaf mixture to the prepared baking sheet and form into a roughly 8x4" log.
- Brush meatloaf with olive oil and bake until it reaches an internal temperature of 140 degrees F, about 35–45 minutes.
- Remove the meatloaf from the oven, tent with foil, and allow to rest for 10 to 15 minutes.
- Serve with tzatziki sauce and garnish with fresh parsley leaves.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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brainkid
I'd love to make this but don't eat pork. What can I use instead of the pork rinds?
Bobbi
If you can eat chicken they have chicken rinds on Amazon. I know some people use almond flour but I myself have not tried that.