Recipes

Feta and Spinach Greek Meatloaf with Tzatziki Sauce

Greek food NEVER disappoints. And you can put feta cheese on anything and it’ll be delicious. Everyone loves meatloaf and of course, everyone loves their mom’s meatloaf (I know I do!! Brownies points! Right Mom?). So I decided to take this childhood staple and amp it up a little bit. Are you ready?

TZATZIKI SAUCE:

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • ½ medium cucumber, cut in half longwise and thinly sliced
  • 1 teaspoon chopped, fresh dill
  • ¼ teaspoon salt

MEATLOAF:

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 package frozen spinach, thawed and drained
  • 2 pounds ground turkey
  • ¼ cup coconut flour (or ½ cup bread crumbs)
  • ½ cup chicken stock (reduce to ¼ cup if using bread crumbs)
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 cup crumbled feta cheese
  • 1 large egg, lightly beaten

For the sauce, mix all ingredients in a medium bowl and chill until serving.

For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325°F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and sauté until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.

In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, eggs and Worcestershire sauce. Mix until very well combined.

Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.

Bake for 1 to 1 1/4 hours, or until internal temperature reaches 160°F on an instant read thermometer.

Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.

IMG_1951

Love & Sparkle,

Mackenzie

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