Rolled Greek Meatloaf


Serves: 8-10     Prep Time: 15 minutes     Cook Time: 90 minutes

2 pounds ground lamb

1 pound ground beef

1/4 cup dried minced onion

2 tablespoons dried oregano

2 tablespoons lemon zest

2 eggs

4 cloves garlic, minced

2 1/4 teaspoons salt, divided

1 1/8 teaspoons pepper, divided

1 bag (16 ounces) frozen, chopped spinach, thawed and squeezed dry

1/4 teaspoon freshly grated nutmeg

3-4 ounces crumbled feta cheese

-Preheat oven to 350 degrees

-In a large bowl, mix together the ground lamb, beef, onion, oregano, lemon zest, eggs, garlic, 2 teaspoons salt and 1 teaspoon pepper.

-On a sheet of parchment paper. pat the meat mixture out to form a 12x16 rectangle of even thickness.

-Spread the squeezed dry spinach in an even layer on top of the meat mixture, making sure to leave a 1" border around the edges of the meat. 

-Top the spinach evenly with the grated nutmeg and the feta cheese.

-Use the parchment paper to help lift the long end of the meat and bring it up and over to start forming the roll (making sure not to roll the paper into the meat, just use it to help the process along). *Note - you may need to use your hands to help the meat come off the the parchment if it's sticky,

-Carefully transfer the meat loaf, seam side down, into a 13x9 baking dish that has been sprayed with cooking spray. *Note - you may need to pat the loaf back into shape after the transfer, if needed, to form an attractive loaf.  Use your fingers to pinch the ends of the loaf together.

-Bake in a preheated oven for 90 minutes.

-Remove and allow the loaf to cool, covered, for about 15 minutes. 

-Transfer the loaf to a serving platter. Slice and serve.