Greek meatloaf with baked feta

Greek meatloaf with baked feta

  • serves 4
  • Easy

Packed full of Mediterranean flavours, crunchy pita and salty feta, our recipe for Greek meatloaf swaps out your usual mince meat for chunks of herby sausage.



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

Nutritional Information

  • Kcals 603
  • Fat 39.6g
  • Saturates 14.1g
  • Carbs 35.6g
  • Sugars 8.4g
  • Fibre 7.3g
  • Protein 22.4g
  • Salt 2.4g