Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) ground chicken
- 2 cups (60 g) baby spinach, chopped
- 6 oz (170 g) feta, crumbled
- 3 cloves garlic, minced
- 1/2 cup (60 g) panko breadcrumbs
- 2 large eggs
- 1/2 cup (75 g) finely chopped red onion
- 2 tbsp olive oil (meatloaf) + 3 tbsp (potatoes/cauliflower) + 2 tbsp (salad)
- 2 tsp dried oregano (divided)
- 1 lemon (zest + juice, divided)
- Choose one side: 1 1/2 lb (680 g) Yukon Gold potatoes or 2 lb (907 g) cauliflower florets
- Salad: 1 large cucumber, 1 pint (300 g) cherry tomatoes, 1/4 cup (25 g) sliced red onion, 2 tbsp red wine vinegar
- Salt and black pepper
Do This
- 1. Heat oven to 425°F (218°C). Prep potatoes or cauliflower on a sheet pan and start roasting for 10 minutes.
- 2. Reduce oven to 400°F (204°C). Mix chicken, spinach, feta, garlic, panko, eggs, onion, oregano, lemon zest, olive oil, salt, pepper.
- 3. Shape into a loaf on a parchment-lined sheet pan (or use a 9 x 5-inch loaf pan).
- 4. Bake meatloaf at 400°F (204°C) for 40–45 minutes, to 165°F (74°C) internal temp. Keep roasting the potatoes/cauliflower until browned and tender (total 35–45 minutes).
- 5. Toss cucumber, tomatoes, red onion, olive oil, vinegar, lemon juice, oregano, salt, pepper (and parsley if you have it).
- 6. Rest meatloaf 10 minutes, then slice.
- 7. Serve slices with salad and roasted potatoes or cauliflower.
Why You’ll Love This Recipe
- All the Greek flavors you want (feta, oregano, garlic, lemon) in an easy weeknight format.
- Sliceable and meal-prep friendly: it reheats well for lunches and quick dinners.
- Built-in veggies: spinach in the meatloaf plus a fresh cucumber-tomato salad on the side.
- Flexible sides: go hearty with potatoes or lighter with roasted cauliflower.
Grocery List
- Produce: baby spinach, garlic, red onion, lemon, cucumber, cherry tomatoes, fresh parsley (optional), potatoes (optional) or cauliflower (optional)
- Meat: ground chicken
- Dairy: feta cheese
- Pantry: panko breadcrumbs, olive oil, red wine vinegar, dried oregano, kosher salt, black pepper
Full Ingredients
Greek Chicken “Meatloaf”
- 2 lb (907 g) ground chicken (preferably not extra-lean)
- 2 cups (60 g) baby spinach, finely chopped
- 6 oz (170 g) feta cheese, crumbled
- 1/2 cup (75 g) red onion, very finely chopped
- 3 cloves garlic, minced
- 1/2 cup (60 g) panko breadcrumbs
- 2 large eggs
- 2 tbsp olive oil
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tsp dried oregano
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Cucumber-Tomato Salad
- 1 large cucumber (about 12 oz / 340 g), halved lengthwise and sliced into half-moons
- 1 pint cherry tomatoes (about 10 oz / 300 g), halved
- 1/4 cup (25 g) thinly sliced red onion
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional but nice)
- 1/3 cup (50 g) kalamata olives (optional)
Roasted Potatoes (Option A)
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice (plus more to finish, optional)
Roasted Cauliflower (Option B)
- 2 lb (907 g) cauliflower florets (about 1 large head), cut into bite-size florets
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice (plus more to finish, optional)
Step-by-Step Instructions
Step 1: Get the oven going and start the roast
Heat your oven to 425°F (218°C). Line a large sheet pan with parchment paper (or lightly oil it).
Choose one: Toss the potatoes or cauliflower with 3 tbsp olive oil, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Spread in an even layer. Roast for 10 minutes while you mix the meatloaf.
Step 2: Prep a pan for the meatloaf
Line a second sheet pan with parchment paper (recommended for better browning), or lightly oil a 9 x 5-inch loaf pan.
If using a sheet pan, you’ll shape a free-form loaf. If using a loaf pan, consider lining it with parchment with a bit of overhang for easy lifting later.
Step 3: Mix the Greek chicken meatloaf
In a large bowl, add the 2 lb ground chicken, chopped spinach, crumbled feta, finely chopped red onion, minced garlic, panko, eggs, 2 tbsp olive oil, 1 tbsp lemon zest, 2 tsp dried oregano, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper.
Mix gently with clean hands or a fork just until combined. Try not to overmix; that can make chicken meatloaf turn dense.
Step 4: Shape, then bake to 165°F
Reduce the oven temperature to 400°F (204°C).
Shape the chicken mixture into a loaf about 9 inches long and 4 inches wide on the parchment-lined sheet pan. (If using a loaf pan, press the mixture in evenly.)
Bake at 400°F (204°C) for 40–45 minutes, or until an instant-read thermometer inserted in the center reads 165°F (74°C).
Step 5: Finish roasting the potatoes or cauliflower
While the meatloaf bakes at 400°F (204°C), keep roasting your potatoes or cauliflower, stirring once halfway through for even browning.
Total roast time:
- Potatoes: 40–45 minutes total, until deeply golden and tender.
- Cauliflower: 30–35 minutes total, until browned at the edges and fork-tender.
Taste and add an extra squeeze of lemon right before serving if you like a brighter finish.
Step 6: Toss the cucumber-tomato salad
In a medium bowl, combine the sliced cucumber, halved cherry tomatoes, and sliced red onion.
Add 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well. Fold in parsley and kalamata olives if using.
Let the salad sit for 5–10 minutes to get juicy while the meatloaf finishes and rests.
Step 7: Rest, slice, and serve
When the meatloaf reaches 165°F (74°C), remove it from the oven and let it rest for 10 minutes. Resting helps the juices redistribute so the slices hold together.
Slice into 12 slices (about 1/2-inch thick). Serve with the cucumber-tomato salad and your roasted potatoes or cauliflower.
Pro Tips
- Use an instant-read thermometer: ground chicken is perfectly done at 165°F (74°C). It’s the best way to avoid dry meatloaf.
- Chop the spinach finely: smaller pieces blend into the loaf and make cleaner slices.
- Free-form loaf browns better: shaping on a sheet pan creates more surface area for golden edges.
- Drain watery add-ins: if your spinach is very wet (or if using thawed frozen spinach), squeeze it dry to prevent a soggy loaf.
- Let it rest before slicing: the 10-minute rest is not optional if you want neat slices.
Variations
- Add olives: fold in 1/3 cup (50 g) chopped kalamata olives to the meatloaf for a salty, briny punch.
- Make it gluten-free: swap the panko for 1/2 cup (50 g) gluten-free breadcrumbs.
- Turn it into meatballs: form 2-inch meatballs and bake at 400°F (204°C) for 18–22 minutes, to 165°F (74°C).
Storage & Make-Ahead
Refrigerate: Store meatloaf slices in an airtight container for up to 4 days. Store salad separately for up to 2 days (it will soften as it sits). Roasted potatoes/cauliflower keep well for up to 4 days.
Reheat: Warm meatloaf slices in a 350°F (177°C) oven for 10–12 minutes, or microwave in 30-second bursts until hot. Re-crisp potatoes/cauliflower in a 400°F (204°C) oven for 8–10 minutes.
Make-ahead: You can mix and shape the meatloaf up to 24 hours ahead (cover and refrigerate). Bake straight from the fridge, adding 5 minutes to the bake time as needed to reach 165°F (74°C).
Freeze: Wrap baked, cooled slices tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat as above.
Nutrition (per serving)
Approximate, per serving (1/6 of meatloaf + salad + roasted potatoes): 520 calories, 38 g protein, 33 g carbohydrates, 26 g fat, 5 g fiber, 820 mg sodium. Using roasted cauliflower instead of potatoes typically lowers the total to about 430 calories and 18 g carbohydrates (values vary by brands and exact portions).
