Description

A bright, juicy twist on a classic comfort food

Hey friends, Beau here! Today we’re giving humble meatloaf a sunny Mediterranean makeover. Think cozy, familiar comfort—now bursting with feta, olives, sun-dried tomatoes, fresh herbs, and a little lemony lift. It’s simple to make, deeply satisfying, and lively enough to turn an ordinary weeknight into something special. Let’s bring some sunshine to the table.

Ingredients

Scale

1 lb (450 g) ground beef or lamb (or a 50/50 mix; 85/15 beef is ideal)
½ cup breadcrumbs (panko preferred; gluten-free works too)
1 large egg
¼ cup milk (any kind)
½ cup crumbled feta cheese
¼ cup chopped kalamata olives
¼ cup chopped sun-dried tomatoes, oil-packed and drained
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped (or 1 tsp dried)
Zest of 1 lemon
Black pepper, to taste
Salt, lightly, to taste (feta and olives are salty)

Optional Glaze (highly recommended):

2 tbsp tomato paste
1 tbsp olive oil
A squeeze of fresh lemon juice

Instructions

Preheat & Prep
Preheat oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment for a free-form loaf.
Mix the Base
In a large bowl, gently mix the ground meat, breadcrumbs, egg, and milk just until combined. Avoid overmixing.
Add the Mediterranean Magic
Fold in feta, olives, sun-dried tomatoes, garlic, parsley, oregano, lemon zest, black pepper, and a small pinch of salt.
Shape & Glaze
Shape into a loaf and place in the pan or on the baking sheet. Stir glaze ingredients and spread evenly over the top.
Bake
Bake for 45–55 minutes, until an instant-read thermometer reaches 160°F (71°C).
Rest
Let rest for 10 minutes before slicing to keep it juicy.

Notes

Don’t overmix: Gentle mixing = tender meatloaf.
Zest before you juice: Lemon zest adds brightness without sourness.
Taste for salt: Feta and olives do most of the work.
Leftovers shine: Slice for sandwiches with arugula and yogurt sauce.