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Greek Meatloaf with Mash and Shallot Green Beans and fresh mint sprig

If you are not already hip-deep in cabbage and corned beef for this weekend while slogging green beer, permit me to suggest a deep dive into the land of meatloaf. I have wanted to take the Pot Lucky into meatloaf territory for some time and finally got the chance. For a while now, I have been hosting a curated and themed potluck where guests bring their version or contribution to the theme du jour. Instead of different sides to complement a meatloaf, everyone brought a meatloaf. Crazy, right? Or luuuuuuuucky?? Where potlucks have random cubes of Velveeta with frilly picks, the meatloaf Pot Lucky has meatloaf, meatloaf, and more meatloaf. Bring containers because you will feast for the week.

Meatloaf Spread - a buffet of four meatloaves, green beans, and salad

Not only did guests show up with some creative styles – chorizo/beef with queso and fresh cilantro – but also different shapes – spam & ham muffins, dosed with caramelized pineapple, Hawaiian-style. Despite a few common ingredients, there was virtually no overlap with the Maui Wowie Meatloaf. It was great to see different spins on a theme. Both were unique and both delicious. The Maui Wowie was beef and pork, with a secret ingredient ….”the stale remnants of mostly gone cracker boxes lurking in the pantry”. When you think about it, kind of brilliant – using all those random odds and ends in a recipe that calls for stale crumbs anyway. That’s Pot Lucky. We also had an old timey meatloaf with mostly beef and a little piggy, and I brought a Blue Plate Special with a healthy dose of shiitake mushrooms to add that unctuous umami. 

overhead shot of a Meatloaf Feast with mashed potatoes, green beans and salad

Truth be told that was my safety loaf. I created a lamb and veal loaf….My Big Fat Greek Meatloaf….but it was a maiden voyage. I couldn’t be loaf-shamed at my own gathering, so had to have a tried and true as a backup. I have now made the MBFG loaf several times and it does not disappoint. Chock-full of herbs and a healthy dose of feta and Pecorino, this loaf is kept moist with grated zucchini and a combo of ground lamb and ground veal.

Herbs and Cheeses shown with microplane grater

If you can’t get your butcher to freshly grind the meat, be sure to combine the two meats well and work in all the ingredients evenly. I find that the vacuum-packed meat tends to be a bit harder to break up. The loaf won’t hang together fully if the ingredients are not well dispersed which can make the end result a bit crumbly. Basic meatloaf recipes will most likely use meats that are easy to source fresh ground – beef, pork, etc., but I realize that veal and lamb can be harder to come by fresh ground. There is nothing wrong with the Cryovac packages, but just use a little elbow grease when blending by hand.

Herbed Greek Meatloaf in a loaf pan

The best tip I got came with the Maui Wowie: put slices of bread under the loaf – whether in a loaf pan or on a sheet pan or shallow roaster – to absorb all the juices. That is one issue I have always had with loaf pans – the juices bubble up the sides and keep the meat poaching in the juice and fat. Not only do you not shed all the unnecessary fat, you don’t get a crust because the sides are submerged in liquid. When I made My Big Fat Greek Meatloaf again, I tried a roaster with the slices of bread underneath and it got a nice crust on the sides (the top is covered with a chunky tomato glaze) and the cheeses get a lovely toasted flavor. Simply leave the slices behind when ready to serve. Or sneak a bite of crust, just to make sure you aren’t missing anything. No one is looking.

Table Ready - My Big Fat Greek Meatloaf sliced on a platter with mint sprig

This and a big salad are all you will need for a feast. I use a lot of herbs including dill, cilantro, mint and parsley. Adding fresh herbs to any salad really elevates the profile.  Okay – I lied. You can’t have meatloaf without a big batch of my goat cheese and thyme mashed potatoes.  Oh, and a big pot of green beans tossed with shallot butter. This is a meal worthy of 4 face plants. Yum. Yum. Yum and yum!

Family Dinner: platter of lamb meatloaf, bowl of mashed potatoes and bowl of green beans

I hope you are dabbling in the Pot Lucky. Potlucks are so yesterday. Why have one meatloaf when you can have six? Are you with me? In case you missed it, past Pot Luckys are linked below. 

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Greek Meatloaf with Mash & Shallot Green Beans

My Big Fat Greek Meatloaf

  • Author: Katy Keck
  • Total Time: 1 hour 45 minutes
  • Yield: 6 - 8 1x


My Big Fat Greek Meatloaf  is a new spin on an American Classic! Packed full of herbs and flavorful cheeses, this entree is the perfect foil to creamy mashed potatoes and shallot green beans. Sunday dinner will never be the same.  


  • 3 slices whole wheat bread, torn into pieces + 2 slices to line the pan
  • 1 Tablespoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 pound ground lamb
  • 1 pound ground veal
  • 1 small zucchini, grated
  • 1/2 cup grated Pecorino Romano
  • 1/2 cup crumbled feta
  • 1/2 cup chopped Italian parsley
  • 1/4 cup chopped oregano
  • 3 cloves garlic, chopped
  • Zest of one lemon
  • 1 egg


  • 1 10-ounce can diced tomatoes with green chilis, with juices
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tablespoons Dijon mustard
  • 1/4 cup chopped mint


Preheat oven to 375oF. Pulse the bread in the work bowl of a food processor and process until finely ground. You should have about 2 cups of crumbs. Transfer to a mixing bowl. Season with salt and red pepper flakes. 

Put two pieces of bread side by side in the bottom of a shallow roasting pan.

Make the topping:

In a small saucepan, heat the tomatoes, brown sugar, ketchup, and mustard. Bring to a boil and reduce heat. Simmer for 4 – 5 minutes until slightly thickened. Remove from heat and cool. Stir in mint and set aside.

Make the meatloaf:

Add the lamb, veal, zucchini, Pecorino, feta, parsley, oregano, garlic, lemon zest, and egg to the bowl with the breadcrumbs. Mix well by hand. Transfer to a cutting board and pat firmly into a loaf shape, about 9 x 5 inches, pinching together any cracks. Transfer to the roasting pan and place atop the bread slices. Make a slight indentation down the middle of the loaf.  

Spoon the tomato mixture down the middle of the meatloaf and brush the juices across the top. Place in preheated oven and bake for 1 hour 15 minutes.

Cool slightly, then transfer to a cutting board, leaving the bread behind. To serve, slice.


I find that the vacuum-packed meat tends to be a bit harder to break up. Basic meatloaf recipes will most likely use meats that are easy to source fresh ground – beef, pork, etc., but I realize that veal and lamb can be harder to come by fresh ground. There is nothing wrong with the Cryovac packages, but just use a little elbow grease when blending by hand. If the ingredients are not evenly dispersed, the end result can be a bit crumbly. Mix well and firmly shape the loaf. 

Placing two pieces of bread side by side in the loaf pan or on a sheet pan helps sop all those liquids cooking off of the ground lamb and veal.  

I’ve cooked this in both a loaf pan and on a sheet pan or shallow roaster, and prefer the latter two choices which gives more airflow and toasts up the cheeses creating a nice crust on the sides. 

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Entree
  • Method: Oven Roasted
  • Cuisine: American, Greek

My Big Fat Greek Meatloaf with Goat Cheese & Thyme Mash and green beans - overhead shot on white plate

Missed previous Pot Luckys, or don’t even know what a Pot Lucky is?

 Family Treasures: Thanksgiving Essentials

The Feast

Setting Sail with Pickled Shrimp: Getting Pot Lucky, Nautical Edition

Pickled Shrimp in a mason jar, overhead shot


BYOB: Build Your Own Burger

Feast for the Eyes: overhead shot of a spread of toppings for six kinds of sliders

Bring Your Own Pizza Topping

Building a Pizza and ready to go in the oven

Hosting a Soup Swap

Three soups being shared: chicken corn chowder, lemon chicken and vichysoisse

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