Try this recipe for our Greek meatloaf, then check out our classic meatloaf, Moroccan meatloaf and more mince recipes.


  • 2 onions, diced
  • olive oil
  • 2 cloves garlic, crushed or grated
  • 400g pork sausages
  • 2 stale pitta, 1 1/2 whizzed to crumbs
  • flat-leaf parsley, chopped to make 2 tbsp
  • 2 1/2 tsp dried oregano
  • 1/4 tsp ground allspice
  • 2 lemons, zested
  • 1 tbsp tomato purée
  • 50g black pitted olives, diced
  • 1 egg
  • 100g feta, chunkily crumbled
  • salad leaves and tomatoes, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Grease and line the base and ends of a 500g loaf tin with baking paper (a shallow, wide one gives the best shape for lots of topping).

  • STEP 2

    Soften the onions in 1 tbsp oil over a low heat until golden. Scrape into a bowl and stir in the garlic, then leave to cool for 5 minutes.

  • STEP 3

    Squeeze the sausage meat from their skins into the bowl with the cooled onions, then add the pitta crumbs, parsley, 2 tsp of the oregano, allspice, lemon zest, tomato purée, diced olives and egg. Season well, then mash together with your hands.

  • STEP 4

    Push the mixture into the prepared tin, smooth the surface and bake for 35 minutes until firm. Carefully turn out of the tin onto a baking sheet. Turn the oven up to 200C/fan 180C/gas 6 and tear the remaining stale pitta into pieces, then scatter over the top with the crumbled feta and remaining ½ tsp of oregano.

  • STEP 5

    Drizzle with a splash more oil, then bake again for 10-15 minutes to crisp up the top, and turn the pitta golden brown.

  • STEP 6

    Cut the zested lemons into wedges, and serve with slices of the meatloaf, salad leaves and tomatoes.


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