Greek Meatloaf with Turkey and Feta Cheese


Awhile back, my local Kroger had a special on ground turkey. In my neck of the woods, ground turkey usually costs about $3.99 or more per pound but on this particular week it was on sale for $1.99. I bought as many as were allowed and now I’m still working on the surplus in my deep freezer! After I made turkey burgers, turkey taco salads, and turkey spaghetti, I ran out of ideas. I searched Pinterest and decided to try a Greek meatloaf with turkey and feta cheese from Cinnamon Spice and Everything Nice. The flavors were Greek inspired and quite delicious! The only regret I had when making this was that I hadn’t made more! The whole family scarfed it down in a flash!

I started by thawing, rinsing, and squeezing dry 10 oz of frozen spinach.

Then I mixed that with a pound of ground turkey and 1 tablespoon of minced garlic.

In order to bind the ingredients together in the Greek meatloaf, I added in an egg and a 1/3 cup of breadcrumbs. Then I put in 1/2 cup of diced yellow onion and 5 oz of crumbled feta cheese.

Next, I added the seasonings. You’ll need 1/2 teaspoon each of dried oregano and parsley and 1/4 teaspoon each of Kosher salt and ground pepper. You’ll also need a 1/4 cup of ketchup and 1 teaspoon of Worcestershire sauce. I squished this all together with my hands and formed it into a loaf.

So that the Greek meatloaf doesn’t stick to the bottom of the pan, I lined a 13×9 glass pan with foil and sprayed it with cooking spray.

Then I gingerly transferred the Greek meatloaf to the foil and spread another 2 tablespoons of ketchup on top. If you don’t have ketchup, tomato sauce would work just as well.

I cooked the Greek meatloaf at 400 degrees, covered, for 35 minutes. When that was done I removed the cover and cooked it for 10-15 minutes more.

The result was a perfectly cooked Greek meatloaf with turkey and feta cheese. I wondered how Greek flavors would do against ground turkey, but it was really yummy! The flavors weren’t overpowering and the feta cheese gave it just the right amount of kick.

I didn’t mind helping myself to a second piece since I knew it was a much healthier version of meatloaf. I think this Greek meatloaf would be especially delicious served alongside a Vegetable Salad with Italian Basil Dressing. In the picture I paired the meatloaf with my Pecan and Goat Cheese Strawberry Salad. So if you want a healthy dinner in less than an hour, this meal might be the one for you! For more dinner ideas, follow my Delicious Dinner Delights Board on Pinterest. Happy cooking y’all!


Turkey and Feta Greek Meatloaf

Heidi Davison
This Greek inspired meatloaf is a much healthier version of the American classic. It is made with ground turkey, spinach, and feta cheese.
5 from 6 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Entree
Cuisine Greek
Servings 5 -6


  • 1 Tbsp minced garlic
  • 10 oz frozen spinach thawed and drained
  • 1 lb ground turkey
  • 5 oz crumbled feta cheese
  • 1/2 cup diced yellow onion
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1/2 tsp each dried oregano and parsley
  • 1/4 tsp each Kosher salt and ground pepper
  • 1 tsp Worcestershire sauce
  • 1/4 cup ketchup plus 2 Tbsp for the top


  • Preheat the oven to 400 degrees.
  • Cover a 13x9 glass pan in foil and spray with cooking spray.
  • Rinse and drain the spinach.
  • Add the spinach to the remaining ingredients in a large bowl.
  • Mix everything thoroughly and form into a loaf shape.
  • Transfer the Greek meatloaf to the foil lined pan and top with 2 Tbsp of ketchup.
  • Bake at 400 degrees for 35 minutes, covered.
  • Remove the cover and bake 10-15 more minutes.


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  • 5 stars
    I have used this recipe several times. I’ve followed it as written and with great results. Alternately I’ve added sun-dried tomatoes and sliced green pimento-stuffed olives or sliced Kalamata olives. I’ve made it with spinach and without. Every variation has turned out just great.

    I especially appreciate the instruction to form the mixture into a loaf—but not use a loaf pan. Loaf pans tend to collect up the juices, making the loaf less firm, while the pre-formed loaf in a bigger pan comes out much more…loaf-y!

    PS feta cheese with Mediterranean herbs adds nice flavor, too.

  • Zuco’s Mom says:

    5 stars
    I made this yesterday for Thanksgiving and it was AWESOME! I added more garlic and oregano and swapped rolled oats for the breadcrumbs and marinara for ketchup. Will definitely make this again…and again…

  • 5 stars
    We love this recipe so much! We also use the same recipe to make meatballs. For picky eaters, we sub onion powder for the chopped onion. We have also subbed finely chopped fresh spinach for frozen.

  • Loved the recipe! I have made it several times. It’s always a hit.

  • 5 stars
    Wow! So good and easy! I didn’t get a ton of Greek flavor from it, but it was like a giant super moist meatball. We devoured it with a cucumber salad! Thanks!

  • This turned out perfect! I didn’t change on thing except that I cooked a little longer because I had 1.3 lbs and like it a little more cooked.

  • Sue Eisele says:

    5 stars
    We really liked this recipie, Thanks.

  • 5 stars
    We tried this recipe tonight for the first time. It was FANTASTIC! We served it with a Greek salad, which complimented it extremely well.

    • I’m so glad you liked it. Wasn’t it fun to make?

      • Can you make into burgers and cook on grill?

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