Tired of the usual meatloaf? Today I have a recipe that will make you change your mind! Presenting a Beef, Feta, and Spinach Meatloaf that is not only incredibly flavorful and juicy but also completely egg-free.
You got it right: no eggs! The secret to a soft texture and unique flavor lies in the clever pairing of ground beef with the salty creaminess of feta and the fresh touch of spinach. This combination not only binds the mixture perfectly, making it compact and moist, but also gives a Mediterranean and enveloping taste to every slice.
Whether you’re looking for an idea for a Sunday lunch or a single dish for a midweek dinner, this meatloaf is the answer. It’s very easy to prepare, cooks evenly, and, believe me, it will disappear from the plate in a flash!
Ready to discover how to make this classic a truly irresistible egg-free alternative? Follow me into the kitchen!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz ground beef
- to taste salt
- 1 tablespoon breadcrumbs
- 1 tablespoon grated cheese
- 1 drizzle extra virgin olive oil
- 10.5 oz blanched and squeezed spinach
- 5.3 oz feta
Tools
- Salad Bowl
- Parchment Paper
- Loaf Pan
- Oven
Steps
To start, pour all the ground beef into a salad bowl and add the salt, breadcrumbs, and finally the grated cheese.
Finally, add a drizzle of oil and then knead everything with your hands until you get a homogeneous mixture with well-distributed ingredients.
Next, place a sheet of parchment paper on a work surface and position all the mixture in the center. Proceed by placing another sheet of parchment paper on top and, using a rolling pin, level it evenly.
At this point, spread the already blanched and squeezed spinach over the entire surface of the mixture and then add the feta cut into pieces. To finish, roll everything up by lifting one edge of the paper until the roll is completely closed.
To complete, place the roll still wrapped in parchment paper into the loaf pan and remove any excess paper. Preheat the oven to 356°F and bake for about 40 minutes.
Finally, once cooking is complete, let the cooked meatloaf rest inside the pan and once it has slightly cooled, remove it with the parchment paper and, after removing it, serve it cut into medallions.
Tips
The meatloaf can be stored in the fridge for about 3 days and can be eaten cold or reheated.
FAQ (Frequently Asked Questions)
Can I use other ingredients for the filling?
Absolutely yes, you can vary as you prefer. For example, you can make a filling with mashed potatoes, mozzarella, and caciocavallo cheese.
