Description
This Greek-inspired meatloaf blends ground beef and lamb with grated red onion, fresh mint, parsley, oregano, garlic, and soaked breadcrumbs for the signature keftedes flavors. Baked until golden and served with a bright lemon-egg avgolemono drizzle or tzatziki, it stays extra juicy thanks to a panade. Ready in about 1 hour 15 minutes including a short rest.
Cultural Background
Keftedes are traditional Greek meatballs deeply rooted in Mediterranean cuisine, with flavors influenced by ancient Greek and Ottoman traditions that emphasize fresh herbs like mint and oregano alongside ground meats. These herb-forward meatballs are a staple in Greek tavernas and home cooking, often served as meze or main dishes with yogurt-based sauces or lemon preparations. Adapting them into a baked loaf preserves the classic taste profile while using modern techniques like a panade for moisture retention common in contemporary meatloaf recipes.
Recipe Info
PREP TIME: 25 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour 25 minutes
SERVINGS: 8
DIFFICULTY: Medium
Ingredients
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 lb ground lamb
- 1 large red onion, grated with juices
- 4 cloves garlic, minced
- 1 cup fresh mint leaves, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 1 cup panko breadcrumbs or stale white bread cubes
- 1/2 cup whole milk (for soaking breadcrumbs)
- 2 large eggs
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin (optional)
- Cooking spray or oil for pan
- For avgolemono drizzle (optional):
- 2 large eggs
- Juice of 2 lemons (about 1/3 cup)
- 1 cup warm chicken broth or pan drippings
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment for a free-form loaf.
- In a small bowl, soak the breadcrumbs in the milk for 10 minutes until softened into a paste, then squeeze out excess liquid if using bread cubes.
- In a large mixing bowl, combine the ground beef, ground lamb, grated red onion with juices, minced garlic, chopped mint, parsley, oregano, soaked breadcrumb panade, eggs, olive oil, salt, pepper, and cumin if using. Mix gently with your hands just until combined to avoid overworking the meat.
- Transfer the mixture to the prepared pan or shape into a loaf on the baking sheet, pressing gently without compacting too tightly.
- Bake for 45-55 minutes until the internal temperature reaches 160°F (71°C) in the center. The top should be golden brown.
- While the loaf bakes, prepare the avgolemono if desired: In a bowl, whisk eggs with lemon juice. Slowly whisk in the warm broth to temper. Heat gently in a saucepan over low heat, stirring constantly until slightly thickened (do not boil). Season with salt and pepper.
- Remove the loaf from the oven and let it rest for 10-15 minutes. Slice and serve drizzled with avgolemono or alongside tzatziki.
Tips
- Grate the onion instead of chopping to release juices that keep the loaf moist and distribute flavor evenly.
- Do not overmix the meat mixture as it can lead to a dense, tough texture rather than the tender keftedes style.
- Substitute ground pork for lamb if preferred, or use all beef for a milder flavor while maintaining the herb profile.
Nutrition
Calories: 380
Protein: 28g
Carbs: 12g
Fat: 24g