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  1. Pork Meatloaf Stuffed with Spinach and Feta

Pork Meatloaf Stuffed with Spinach and Feta

01:30:00 8 servings, 1 piece (180 g) each
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8 servings, 1 piece (180 g) each

It's pretty impressive when this pork meatloaf is sliced open to reveal a stuffing of chopped spinach and feta. But really? It's a cinch to make!

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in medium skillet on medium heat. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Add garlic; cook and stir 1 min. Remove from heat.
  • Beat 1 egg in large bowl. Add meat, oats, dressing, parsley, oregano, pepper and onion mixture; mix just until blended.
  • Shape 2/3 of the meat mixture into shallow loaf in 13x9-inch baking dish sprayed with cooking spray. Press down centre of loaf to make indentation.
  • Beat remaining egg in medium bowl. Add spinach and feta; mix well. Spoon into indentation in meatloaf; cover with remaining meat mixture. Press edges together to seal, completely enclosing spinach mixture. Top with mozzarella; cover.
  • Bake 1 hour or until meatloaf is done (160°F), uncovering for the last 10 min. Let stand 10 min. before slicing to serve.

Serving Suggestion

Serve with 1/2 cup of your favourite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.


Prepare using extra-lean ground beef.


  • 8 servings, 1 piece (180 g) each

Nutritional Information

Serving Size 8 servings, 1 piece (180 g) each
Calories 310
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 125mg
Sodium 400mg
Carbohydrate 13g
Dietary fibre 2g
Sugars 2g
Protein 31g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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