Mediterranean Meatloaf with Garlic Herb Sauce
A Weeknight Classic from My Kitchen When I say Mediterranean Meatloaf with Garlic Herb Sauce, I mean the kind of dinner that makes the whole apartment smell like garlic and lemon and makes everyone linger at the table. I came to this recipe after trying to make something comforting but a little brighter than the…
A Weeknight Classic from My Kitchen
When I say Mediterranean Meatloaf with Garlic Herb Sauce, I mean the kind of dinner that makes the whole apartment smell like garlic and lemon and makes everyone linger at the table. I came to this recipe after trying to make something comforting but a little brighter than the old-school ketchup-glazed loaf my mom used to make. If you like that same bright lemon-garlic vibe, it reminded me of the flavors in a simple fish dish I love, like the baked lemon garlic cod with butter sauce I once tried, which is why I sometimes serve them in the same week for variety: baked lemon garlic cod with butter sauce.
The Ingredient Melody
I never write ingredients out in a sterile list when I tell friends about a recipe; I talk through them as I gather them. For this loaf you start with 1 lb ground beef (80% lean), because the fat content gives you a moist texture. Into the mixing bowl go 1 large egg, beaten, and 1/2 cup breadcrumbs to bind everything together. I like to drizzle 2 Tbsp olive oil into the pan when I sauté the aromatics: 1/2 cup finely chopped onion and 2 cloves garlic, minced. Freshness comes from 1/4 cup chopped fresh parsley and brightness from a teaspoon each of ground cumin and dried oregano. Of course, season with Salt and pepper to taste. For the sauce, whisk together 1/2 cup Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp lemon zest, 1 clove garlic, finely minced, and a Pinch of salt for that tangy, cooling finish.
I say all that because the balance between those ingredients is what makes this meatloaf sing: beefy richness, anisey oregano, warm cumin, and then the cool, lemony garlic sauce to cut through it.
Putting It Together
I like to start by preheating the oven to 350°F (175°C) so it’s ready the minute the loaf is formed. I cook the onions until soft and translucent in a little olive oil so they’re sweet rather than sharp; then I let them cool a bit so they do not start cooking the meat when mixed. In a bowl, mix beef, egg, breadcrumbs, olive oil, onion, garlic, parsley, cumin, oregano, salt, and pepper. This is where a common mistake happens: do not overmix; mix just until ingredients are combined. Overworking will make the loaf dense. A simple tip I use is to fold with a spatula and then press gently with my hands—less is more.
Form the mixture into a loaf and place it in a greased loaf pan or on a lined baking sheet; I sometimes shape it freeform on a sheet to get crisper edges. Slide it into the oven and bake for about 45 minutes or until internal temp reaches 160°F. I always use an instant-read thermometer because oven times vary. While the meatloaf is baking, make the sauce: whisk together Greek yogurt, lemon juice, zest, garlic, and salt. The sauce comes together quickly and it’s worth tasting and adjusting the lemon if you want more zip.
A few tricks that help every time: use 80% lean beef for juiciness; let the onions cool so the egg doesn’t scramble; and if you want extra browning, finish the loaf under the broiler for a minute or two but watch it closely. Also, let the meatloaf rest for 10 minutes before slicing so the juices redistribute; if you slice immediately you lose moisture.
When It’s Cooked Just Right
You know the loaf is done when the internal temperature hits 160°F and the outside is nicely browned. The scent will be intoxicating: warm cumin, oregano, and roasted garlic notes rising from the oven. When you slice, the texture should be tender and slightly springy, not crumbly. Resting for 10 minutes is my non-negotiable; the slices hold together and the juices settle into a glossy ribbon instead of puddling out.
I serve the garlic herb sauce drizzled over the top or on the side to let folks control how much tang they want. This pairing of a warm, savory loaf with a cool, zippy sauce is exactly the contrast that makes it feel Mediterranean yet homey.
How I Plate It and Store the Extras
For family dinners, I often serve this with roasted vegetables and a simple green salad or scooped into warm pita with sliced cucumber and tomatoes. A bowl of couscous or lemony rice soaks up any extra sauce beautifully. If you are feeding fewer people, this reheats very well. Cool the slices completely, then store leftovers in an airtight container in the refrigerator for up to three days. If you want to freeze, wrap portions tightly and freeze up to three months; thaw overnight in the refrigerator and reheat gently in the oven or microwave.
When reheating, I add a little moisture—splash of water or extra spoonful of the yogurt sauce—so it does not dry out. The sauce also keeps in the fridge for a few days and brightens up sandwiches or grain bowls.
Little Twists I Make
I change this loaf nearly every season. Sometimes I swap in ground lamb for a richer, more Mediterranean note and crumble in some feta for tang. Other times I make it lighter with ground turkey and add chopped sun-dried tomatoes and spinach for color and umami. If you want a spicier version, fold in a small amount of harissa or red pepper flakes. When I want to echo the flavors of other favorites, I’ll plate it with a side of garlicky steak bites or shawarma-style cauliflower and that connection makes dinner feel intentional, like this has been planned rather than thrown together: garlic butter steak bites with a rich parmesan cream sauce. If you’re in the mood for more of a shawarma twist, I sometimes borrow the sauce idea from my chicken shawarma experiments to layer on spices and cooling yogurt: chicken shawarma with garlic sauce.
I love this meatloaf because it balances comfort and brightness. It reminds me of a weekend when I tried to impress a friend; I was nervous but the lemony sauce made everything feel confident and fresh. We ate way too much and promised to cook together soon after.
Conclusion
If you want inspiration to riff on this, a similar herb-forward loaf with a buttery garlic sauce gave me ideas when I first started experimenting, and you can read that variation here: Herb and Garlic Meatloaf with Garlic Butter Sauce. For a broader Mediterranean take on meatloaf and its regional variations, I found this write-up helpful for context and technique: Mediterranean Meatloaf | The Splendid Table.
Give this one a try the next weeknight you want something cozy but bright. I promise the lemon-garlic sauce will become the first thing you reach for on repeat.
Mediterranean Meatloaf with Garlic Herb Sauce
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Sauté the finely chopped onion in 2 Tbsp olive oil until soft and translucent. Allow to cool before mixing.
- In a bowl, mix the ground beef, beaten egg, breadcrumbs, sautéed onion, minced garlic, chopped parsley, ground cumin, dried oregano, salt, and pepper. Mix just until combined to avoid overmixing.
- Form the mixture into a loaf and place in a greased loaf pan or on a lined baking sheet.
- Bake for about 45 minutes or until the internal temperature reaches 160°F. Use an instant-read thermometer to check doneness.
- While the meatloaf is baking, whisk together Greek yogurt, lemon juice, lemon zest, minced garlic, and a pinch of salt to prepare the sauce.
- Let the meatloaf rest for 10 minutes before slicing for better moisture retention.
- Serve the meatloaf drizzled with the garlic herb sauce or on the side.
