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Mediterranean Meatloaf

Mediterranean Meatloaf

There are times when even a timeless mealtime favourite like meatloaf can use a bit of a taste‑lift. We found some flavour inspiration from one of the oldest civilizations on earth. Greece. If there’s one thing they take seriously in the Mediterranean, it’s flavour.

2 ratings


  • 1-1/2 pounds 80% lean ground beef
  • 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup finely chopped onion
  • 1/2 cup water
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14-1/2 oz.) can diced tomatoes, drained
  • 1/4 cup sliced ripe olives
  • 1/4 teaspoon dried oregano leaves
  • 1 cup (4 oz.) crumbled feta cheese

How to make it

  1. Heat oven to 375°F.
  2. In large bowl, combine all meatloaf ingredients; mix lightly but thoroughly.
  3. On rack of broiler pan, shape meatloaf mixture into round loaf (9‑inch diameter). Bake 30 minutes.
  4. Remove meatloaf from oven. Spoon drained tomatoes over top of meatloaf; top with olives, oregano and cheese.
  5. Bake 8 to 10 minutes or until thermometer inserted into centre of meatloaf registers 160°F. To serve, cut meatloaf into wedges.

Cook’s Notes
For easy shaping of meatloaf, line 9‑inch round cake pan with plastic wrap, allowing 2 inches to extend over edge of pan. Firmly press beef mixture into lined pan; invert onto rack in broiler pan. Remove pan and plastic wrap.