Mediterranean Greek Chicken Meatloaf Recipe

Why You’ll Love This this Mediterranean Greek Chicken Meatloaf

This Mediterranean chicken meatloaf gives you all those warm, herby Greek flavors you crave, but in the comfort-food form your family actually wants to eat on a Tuesday night.

The tzatziki sauce isn’t just a side thought either – it’s creamy, garlicky perfection that transforms every single bite into something that tastes way fancier than the effort you put in.

Plus, you can stuff leftovers into pita pockets for instant gyros, which means you basically get two completely different meals from one recipe.

Ingredients List

This Mediterranean chicken meatloaf brings together simple ingredients that pack a serious flavor punch, and honestly, most of them are probably already hanging out in your kitchen right now.

For the Meatloaf:

• 2 lbs ground chicken
• 1/2 cup vidalia onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 1/2 cup celery, diced
• 1 1/2 garlic cloves, minced
• 1 teaspoon olive oil
• 3/4 cup dry breadcrumbs (Panko, if available)
• 1/4 cup low-fat mayonnaise
• 2 large eggs, lightly beaten
• 2 tablespoons fresh flat-leaf Italian parsley, chopped
• 2 teaspoons mediterranean oregano flakes
• 2 tablespoons lemon zest (can sub with lemon juice)
• 1/4 teaspoon salt & freshly ground black pepper
• 1 teaspoon red chili pepper flakes

For the Tzatziki Sauce:

• 1/2 cup cucumber, peeled and grated
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dry dill weed or 3 teaspoons fresh dill weed, finely chopped
• 1/4 teaspoon dry mustard
• 1 cup low-fat sour cream or 1 cup plain yogurt
• finely chopped mint, to taste

Health-Conscious Ingredient Notes:

• Ground chicken keeps this leaner than traditional beef meatloaf while still delivering plenty of protein.
• The recipe calls for low-fat mayo and sour cream, but you can easily swap in Greek yogurt for both to bump up the protein even more.
• All those diced vegetables aren’t just for flavor – they add fiber and nutrients while keeping the meatloaf incredibly moist.
• Using fresh herbs whenever possible gives you more antioxidants than dried, plus the flavor difference is pretty noticeable.

Step by Step Directions

Making this Greek chicken meatloaf is straightforward and comes together in about an hour and a half from start to finish.

Prepare the Meatloaf:

• Preheat oven to 350°F degrees.
• Heat skillet over medium-high heat and add olive oil.
• Sauté diced onion, red pepper, green pepper, and celery for about 5 minutes until softened.
• Add minced garlic and cook for 2 minutes to release flavor, then set aside.
• In a large mixing bowl, combine ground chicken, breadcrumbs, mayonnaise, beaten eggs, parsley, oregano flakes, lemon zest, salt, pepper, and red chili pepper flakes.
• Add the sautéed vegetables to the chicken mixture.
• Mix until just combined – avoid overmixing as this will toughen the meat.
• Spray a 9-inch loaf pan with cooking spray.
• Spread mixture into the pan, ensuring there are no air spaces.
• Bake for 1 hour and 10 minutes or until meat thermometer reads 165°F.
• Let stand 10 minutes before slicing.

Make the Tzatziki Sauce:

• Combine grated cucumber, garlic powder, dill weed, dry mustard, sour cream or yogurt, and mint in a bowl.
• Mix all ingredients thoroughly.
• Refrigerate for at least 2 hours to blend flavors.

Serve as Gyros (Optional):

• Cut pita rounds in half to create pockets.
• Spread tzatziki sauce inside pita.
• Add sliced meatloaf, lettuce, tomatoes, and cucumber as desired.

Having the right professional kitchen equipment makes all the difference when preparing dishes like this Greek chicken meatloaf efficiently and with consistent results.

Substitutions and Variations

• Spice adjustments – Not a fan of heat? Skip those red pepper flakes entirely.

Love spice? Add a pinch of cayenne or some chopped fresh jalapeños to the veggie sauté.

• Tzatziki tweaks – Regular cucumber works if you can’t find the fancy English ones, just make sure to squeeze out extra water after grating.

Nobody wants watery sauce, trust me.

• Cheese additions – Crumbled feta mixed into the meatloaf or sprinkled on top would be absolutely divine, though it’s not traditional to this particular recipe.

Additional Things to Serve With This Dish

This meatloaf pairs beautifully with so many Mediterranean-inspired sides that you’ll have trouble choosing just one or two.

• Greek village salad – The classic horiatiki with chunky tomatoes, cucumbers, red onion, and feta chunks dressed in olive oil and red wine vinegar cuts through the richness perfectly.
• Roasted lemon potatoes – Those crispy-edged, tender-centered Greek-style potatoes with lots of lemon juice, olive oil, and oregano are basically mandatory with any Greek meal.
• Warm pita bread – Whether you buy it or make your own, having extra pita on hand means everyone can make their own little meatloaf gyros at the table.
• Grilled or roasted vegetables – Zucchini, eggplant, bell peppers, or asparagus all work wonderfully, especially when drizzled with olive oil and sprinkled with fresh herbs.
• Rice pilaf – A simple lemon rice pilaf with some toasted orzo mixed in gives you that perfect starchy base to soak up any extra tzatziki.
• Greek-style green beans – Fasolakia, those tender green beans braised in tomato sauce with plenty of olive oil and herbs, make a lovely lighter side.
• Simple cucumber salad – Since you’re already making tzatziki, why not slice up some extra cucumbers with red onion, fresh dill, and a splash of vinegar.

Cooking Tips & Tricks (Chef’s Notes)

A few insider tricks will turn your good meatloaf into an absolutely stellar one that has everyone asking for the recipe.

• Don’t overmix the meat mixture – I know it’s tempting to really work everything together, but once you add the ground chicken, mix just until combined. Overworking creates a dense, tough texture that nobody wants.
• Let those sautéed vegetables cool completely – Hot veggies will start cooking your raw chicken and eggs, which creates an uneven texture. I usually sauté them first thing, then prep everything else while they cool.
• Press out air pockets as you shape – Those sneaky air bubbles will create weird hollow spots that make slicing a nightmare. Pat and press the mixture firmly into your loaf pan, making sure to get into all the corners.
• Use a meat thermometer, not the timer – Ovens lie, timers lie, but that thermometer hitting 165°F never lies. Ground chicken can go from perfectly moist to dry cardboard faster than you think.
• Let it rest before slicing – Yes, I know you’re hungry and it smells amazing, but those 10 minutes of resting time let all the juices redistribute. Rush this step and you’ll have a crumbly mess instead of neat slices.
• Make the tzatziki ahead – The flavors need time to mingle and develop, plus the cucumber releases some water that you can drain off. Day-old tzatziki is always better than fresh.
• Save some breadcrumbs for binding emergencies – If your mixture seems too wet after adding the sautéed veggies, sprinkle in a few extra breadcrumbs rather than panicking.

Nutritional Facts

This Mediterranean-inspired meatloaf delivers impressive nutritional value while keeping calories in check. Each serving provides lean protein from ground chicken while incorporating heart-healthy Mediterranean ingredients.

Per serving (based on 8 servings):

• Calories: 285
• Protein: 28g
• Carbohydrates: 12g
• Fat: 14g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 6g
• Sodium: 420mg
• Cholesterol: 125mg
• Vitamin C: 45% DV (from peppers and lemon)
• Calcium: 8% DV
• Iron: 12% DV

Tzatziki Sauce (2 tablespoons):

• Calories: 25
• Protein: 2g
• Carbohydrates: 3g
• Fat: 1g
• Probiotics: Present (from yogurt/sour cream)
• Vitamin K: 8% DV (from dill and cucumber)

Health Benefits:

• High-quality lean protein supports muscle maintenance
• Mediterranean herbs provide antioxidants and anti-inflammatory compounds
• Lower in saturated fat compared to traditional beef meatloaf
• Cucumber and herbs in tzatziki offer hydration and digestive benefits
• Colorful vegetables contribute essential vitamins and minerals

Fun “Did You Know?”

Beyond the nutritional powerhouse you’re creating, Mediterranean Greek chicken meatloaf connects you to fascinating culinary traditions that span centuries.

I’m amazed that tzatziki sauce dates back to ancient Greece, where it was served as a cooling accompaniment to grilled meats. The oregano you’re adding was considered sacred by Greeks, symbolizing joy and happiness.

Here’s something incredible: ground meat dishes like this became popular during the Ottoman Empire when spices traveled trade routes.

Your homemade version actually preserves more authentic flavors than many restaurant versions, which often use shortcuts that dilute traditional Mediterranean taste profiles.