Greek Meatloaf with Potatoes

This is Greek comfort food at its simplest — a flavorful meatloaf with Mediterranean seasonings, roasted in the same pan as lemony potatoes. Ten minutes of prep, one pan to clean, and dinner for four.

It's the dish Greek mothers make when they want something satisfying without the fuss.

The Method

Preparing the Meat Mixture

1. Blend the aromatics. In a blender or food processor, combine the onion, tomato paste, salt, olive oil, and fresh mint. Blend until smooth.

2. Mix with meat. In a bowl, combine the blended mixture with ground beef and bread crumbs. Mix with your hands until just combined — don't overwork it.

Assembly

3. Preheat oven to 400°F (200°C).

4. Prepare the pan. Line a roasting pan with parchment paper.

5. Shape the meatloaf. Form the meat mixture into an oval loaf shape in the center of the pan.

6. Add potatoes. Arrange potato wedges around the meatloaf.

7. Season potatoes. Sprinkle with salt, oregano, and/or thyme.

8. Add lemon and oil. Pour lemon juice over everything. Drizzle generously with olive oil.

Roasting

9. Bake. 40-50 minutes until the meatloaf is cooked through and the potatoes are golden and crispy on the edges.

About the Mint

Fresh mint is traditional and gives this dish its distinctive Greek character. It's not an overpowering mint flavor — just a fresh, herbaceous note that cuts through the richness of the meat.

If using dried mint, use half the amount.

Variations

As burgers: Shape the mixture into patties instead of a loaf. Put in a warm oven for 10 minutes or so to release juices and become more firm (so it won't break apart in the frying pan!). Then pan-fry in olive oil for 4-5 minutes per side, or grill the burgers. Serve burgers with lemon roasted potatoes.

With egg: Adding one beaten egg to the meat mixture creates a firmer texture. It's also traditional — depends who's cooking! I prefer the more tender version without.

Citrus variations: Try orange juice or a mix of lemon and orange for a sweeter note.

With mustard and honey: Mix a tablespoon each of Dijon mustard and honey into the lemon juice before pouring.

Tips

• Don't skip the parchment paper. The lemon and meat juices will caramelize and stick without it.
• Fresh herbs can be frozen. Buy extra mint when you find it and freeze for later use.
• Let it rest. Give the meatloaf 5 minutes before slicing so the juices redistribute.

Serving

Serve directly from the pan with:

• A simple Greek salad or lettuce salad
• Tzatziki on the side
• Crusty bread to soak up the pan juices

Storage

Leftovers keep refrigerated for 3-4 days. Reheat in a 350°F oven until warmed through. The meatloaf — cooked OR uncooked — can be shaped and frozen for up to 3 months.