This keto meatloaf recipe takes the classic and gives it a Greek twist. Full of spinach and fresh herbs and studded with feta cheese, it is moist and tender, and full of flavor! 

Looking for more low carb and keto meatloaf recipe ideas? Give this Keto Homestyle Meatloaf or Taco Meatloaf a try!

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MORE KETO & LOW MEATLOAF RECIPES

Bacon Wrapped BBQ Cheeseburger Meatloaf | Bacon Wrapped Jalapeno Popper Mini Meatloaves

I am a meatloaf lover, oh ya! I grew up on meatloaf, my kids grew up on meatloaf, 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 since I found Sola bread, I have been enjoying them again.

However, keep an eye out because I will be posting some new bread recipes that will blow your mind and totally change your low carb and keto sandwich game!

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.

INGREDIENTS NEEDED TO MAKE KETO GREEK STYLE MEATLOAF

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS

• Ground lamb
• Pink sea salt
• Fresh cracked black pepper
• Frozen spinach
• Fresh flat-leaf parsley leaves, chopped plus more leaves for garnish
• Fresh dill, chopped
• 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

HOW TO MAKE KETO GREEK STYLE MEATLOAF

STEP 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

STEP 2

Place the lamb in a large bowl, then gently press it up along the sides of the bowl. Generously sprinkle with salt and pepper.

STEP 3

In a medium bowl, combine the spinach, parsley, dill, feta, and eggs.

STEP 4

Add to the bowl with the ground lamb.

STEP 5

In a small bowl, combine the remaining ingredients.

STEP 6

Add to the bowl with the lamb and spinach mixture.

STEP 7

Mix with your hands until evenly distributed.

STEP 8

Transfer meatloaf mixture to the prepared baking sheet and form into a roughly 8x4" log.

STEP 9

Brush meatloaf with olive oil and bake until it reaches an internal temperature of 140 degrees F, about 35–45 minutes.

STEP 10 

Remove the meatloaf from the oven, tent with foil, and allow to rest for 10 to 15 minutes.

STEP 11

Serve with tzatziki sauce and garnish with fresh parsley leaves.

FAQS ABOUT

Can I use fresh spinach instead of frozen? 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.

Can I make this Greek Style Meatloaf ahead of time? 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 in the refrigerator overnight, then follow the instructions to bake.

How do I store the leftovers? The leftovers will keep in the refrigerator for 3 to 4 days, or the freezer for up to 3 months. Make sure they are wrapped tightly with plastic wrap, or in an airtight container.

Last thoughts about Keto Greek Style Meatloaf

I have had some people say that this recipe sounds delicious, but they don't like lamb. 

I know sometimes lamb can have a gamey-ish flavor, but the herbs and seasoning in this recipe really compliment and work with the flavor of lamb, so I would say that if you think you don't like lamb just give this recipe a try, I think it will change your mind.

If not, you could always use your ground meat of choice as a substitute. Ground beef, chicken, or even pork would work just fine.

MORE KETO AND 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

Yield: 8 servings

Author: Bobbi Hass-Burleson

Prep time: 10 MinCook time: 35 Mininactive time: 10 MinTotal time: 55 Min

This keto meatloaf recipe takes the classic and gives it a Greek twist. Full of spinach and fresh herbs and studded with feta cheese, it is moist and tender, and full of flavor!

Ingredients

• 2 pounds ground lamb
• Pink sea salt
• Fresh cracked black pepper
• 10-ounces frozen spinach, thawed, drained (squeeze in a clean dish towel), and chopped
• 1/2 cup fresh flat-leaf parsley leaves, chopped plus more leaves for garnish
• 1/4 cup fresh dill, chopped
• 4 ounces crumbled feta
• 2 eggs
• 1 cup crushed pork rinds
• 1 tablespoon organic onion powder
• 1 teaspoon organic garlic powder
• 3 teaspoons dried organic oregano
• 2 teaspoons dried organic thyme
• 1 teaspoon dried organic basil
• 1 teaspoon dried organic marjoram
• 1 teaspoon organic coriander
• 1 teaspoon organic cumin
• 1 teaspoon dried organic mint
• Extra virgin olive oil
• Tzatziki sauce for serving, optional

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place the lamb in a large bowl, then gently press it up along the sides of the bowl. Generously sprinkle with salt and pepper.
3. In a medium bowl, combine the spinach, parsley, dill, feta, and eggs.
4. Add to the bowl with the ground lamb.
5. In a small bowl, combine the remaining ingredients.
6. Add to the bowl with the lamb and spinach mixture.
7. Mix with your hands until evenly distributed.
8. Transfer meatloaf mixture to the prepared baking sheet and form into a roughly 8x4" log.
9. Brush meatloaf with olive oil and bake until it reaches an internal temperature of 140 degrees F, about 35–45 minutes.
10. Remove the meatloaf from the oven, tent with foil, and allow to rest for 10 to 15 minutes.
11. Serve with tzatziki sauce and garnish with fresh parsley leaves.

Calories

422.90

Fat (grams)

28.25

Sat. Fat (grams)

12.26

Carbs (grams)

5.12

Fiber (grams)

2.13

Net carbs

2.98

Sugar (grams)

1.34

Protein (grams)

36.05

Sodium (milligrams)

425.55

Cholesterol (grams)

172.91

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.

All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.

Keto, Low Carb, Lamb, Gluten-Free

Main Dish

Greek

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