Mediterranean Meatloaf

Growing up in a Greek community on Long Island, I did not eat meatloaf as a kid because that was always thought to be very much an American dish. But as an adult, it’s one that I have really adopted as my own, and I love it as an easy, high-protein main dish for weeknights. I also think it’s a perfect vessel for Greek flavors like Kalamata olives, feta, and oregano, with tzatziki served on the side. As a nod to the classic, I give you the option of an American-style, ketchup-based glaze, which I am partial to, but it’s easy to leave out, based on your preferences.

Serves 6

Ready in 1 hour 15 minutes

Hungry Happens: Mediterranean Stella Drivas

INGREDIENTS

• 2 tablespoons Greek olive oil

• 1 medium sweet onion, diced

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 pound ground lamb

• 1 pound ground beef (95/5)

• ¾ cup fine dried bread crumbs

• 2 large eggs, lightly beaten

• 1 tablespoon balsamic vinegar

• 1⁄3 cup Kalamata or green olives, pitted and diced

• 4 ounces Greek feta cheese, crumbled (about 1 cup)

• 3 tablespoons chopped fresh parsley, plus more for garnish

• 1½ teaspoons fine sea salt

• Freshly ground black pepper

Glaze (optional)

• ¼ cup ketchup

• 2 tablespoons honey

• 2 tablespoons balsamic vinegar

• 2 teaspoons Worcestershire sauce

For serving

• Lazy Tzatziki (see below)

DIRECTIONS

1. Preheat the oven to 350°F. Line a standard 18 by 13-inch sheet pan with parchment paper.

2. Preheat a medium skillet over medium heat until hot. Swirl in the oil. Add the onion and cook until just softened but not browned, about 4 minutes. Add the garlic and oregano and stir until fragrant, then scrape the mixture into a large bowl and set aside to cool slightly.

3. Add the ground meats, the bread crumbs, eggs, vinegar, olives, feta, and parsley to the bowl. Season with the salt and some pepper to taste. Gently combine without overmixing (I like to use my hands for this step). Shape the meat into an oblong football 8 to 10 inches long and flatten it out slightly, then place it in the center of the prepared pan.

4.  To make the glaze (if using): In a small bowl, whisk together the ketchup, honey, vinegar, and Worcestershire sauce. Taste and adjust the seasoning as needed. Pour or brush the glaze on top of the meatloaf.

5. Transfer the pan to the oven and bake the meatloaf until fully cooked in the center and an instant-read thermometer reaches 160°F, about 1 hour. To achieve some browning on the glaze, switch the oven to broil and place the meatloaf beneath the heat source for 1 to 3 minutes, watching carefully.

6. Remove the pan from the oven and allow to rest for 10 minutes before slicing.

7. Serve hot with the tzatziki on the side.

CHANGE IT UP

Easy swaps: Any combination of ground turkey, chicken, pork, beef, or lamb all work great here.

Make it gluten-free: Substitute superfine almond flour for the bread crumbs.

Lazy Tzatziki

Tzatziki traditionally includes cucumber, of course, but this is a more pantry-friendly variation that doesn’t involve any vegetable prep.

Makes about 1 cup

INGREDIENTS

• 1 cup whole milk Greek yogurt

• 1 tablespoon fresh lemon juice or red wine vinegar

• 1 tablespoon Greek olive oil

• Heaping ½ teaspoon garlic powder

• 1 teaspoon dried mint

• Fine sea salt

• 1 teaspoon sriracha sauce (optional)

• Whole milk, for thinning

DIRECTIONS

In a small bowl, whisk together all the ingredients, adding milk if needed to thin the dip to your liking. Taste and adjust the seasoning as needed. Allow the tzatziki to sit for at least 30 minutes to develop the best flavor.

Reprinted with permission from Hungry Happens: Mediterranean by Stella Drivas copyright © 2025. Photographs by Kristin Teig. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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