Mediterranean Chicken Meatloaf With Herb Yogurt Glaze — Weeknight Hero

Juicy, flavor-packed chicken loaf crowned with tangy herbed yogurt—weeknight-easy, meal-prep smart, and perfect for fresh, fast comfort.

You want big, bright flavor without babysitting a skillet. This loaf delivers: crisp edges, tender middle, and that cool, herby yogurt finish that makes everything taste like vacation. It’s the kind of dinner that looks fancy, eats clean, and crushes leftovers. Skip the bland bird—this one flexes olives, sun-dried tomatoes, and feta in every slice. If “healthy comfort food” had a PR team, this would be the campaign.

Why You’ll Love This Recipe

• Serious flavor, zero fuss: Oregano, cumin, lemon, and feta do the heavy lifting so you don’t have to.
• Moist, not mushy: Greek yogurt, sautéed aromatics, and a smart breadcrumb blend keep the loaf juicy and sliceable.
• Weeknight-friendly: Simple prep, one pan, and easy cleanup. Your sink will thank you.
• Meal-prep gold: Slices reheat like a dream and taste even better the next day, IMO.
• Balanced bite: Protein-rich chicken meets probiotic yogurt and fiber-packed add-ins for a feel-good plate.
• Customizable: Go spicier, cheesier, or grain-free with easy swaps below.
• Crowd-pleaser: Comforting like classic meatloaf, but brighter and lighter. Grandma approves; your gym buddy does too.

What Goes Into This Recipe – Ingredients

For the Meatloaf

• Ground chicken: 1.5 lb (680 g), preferably a mix of breast and thigh for moisture
• Panko breadcrumbs: 1 cup (60 g), or quick oats for a whole-grain option
• Eggs: 2 large
• Greek yogurt: 1/3 cup (80 g), plain, whole-milk for best texture
• Onion: 1/2 cup (80 g) finely grated or minced
• Garlic: 3 cloves, finely minced or grated
• Sun-dried tomatoes: 1/2 cup (80 g), drained and finely chopped
• Baby spinach: 1 cup (30 g), finely chopped (packed)
• Feta cheese: 1/2 cup (75 g), crumbled
• Kalamata olives: 1/3 cup (50 g), pitted and chopped
• Tomato paste: 2 tablespoons
• Extra-virgin olive oil: 1 tablespoon
• Fresh parsley: 2 tablespoons, finely chopped
• Fresh mint: 1 tablespoon, finely chopped (or more parsley)
• Dried oregano: 1 teaspoon
• Ground cumin: 1 teaspoon
• Smoked paprika: 1/2 teaspoon
• Lemon zest: 1 teaspoon, finely grated
• Kosher salt: 1–1 1/4 teaspoons (to taste)
• Black pepper: 1/2 teaspoon, freshly ground

For the Herb Yogurt Glaze

• Greek yogurt: 3/4 cup (170 g), plain
• Lemon juice: 1 tablespoon, plus more to taste
• Lemon zest: 1 teaspoon
• Extra-virgin olive oil: 1 tablespoon
• Garlic: 1 small clove, grated
• Fresh dill: 1 tablespoon, finely chopped
• Fresh mint or parsley: 1 tablespoon, finely chopped
• Honey (optional): 1/2 teaspoon, to balance tang
• Kosher salt & black pepper: to taste

To Finish

• Olive oil: for brushing
• Chopped herbs: extra parsley/dill/mint for garnish
• Sumac or chili flakes (optional): for a zippy sprinkle
• Lemon wedges: for serving

Instructions

1. Preheat the oven: Set to 375°F (190°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment, leaving overhang for easy lift, or shape a freeform loaf on a lined sheet for more browning.
2. Mix the glaze: In a bowl, whisk yogurt, lemon juice/zest, olive oil, garlic, dill, mint, honey (if using), salt, and pepper. Chill to thicken while you bake.
3. Prep aromatics: Grate the onion to release juices (key for moisture). Mince the garlic. Chop tomatoes, olives, spinach, and herbs.
4. Build the base: In a large bowl, whisk eggs with yogurt, tomato paste, olive oil, lemon zest, oregano, cumin, smoked paprika, salt, and pepper until smooth.
5. Add the mix-ins: Stir in onion, garlic, sun-dried tomatoes, spinach, parsley, mint, and breadcrumbs. Let sit 2–3 minutes to hydrate the crumbs.
6. Fold in protein & cheese: Add ground chicken and feta. Mix gently with a fork or your hands just until combined. Do not overmix or the loaf can turn dense.
7. Shape and smooth: Transfer to the pan (or shape a 9-inch/23 cm loaf on the sheet). Smooth the top and brush with a little olive oil for color.
8. Bake: Bake 40–50 minutes, until the center hits 165°F (74°C) on an instant-read thermometer. Freeform loaves cook a bit faster than pan loaves.
9. Rest: Let the loaf rest 10 minutes. This locks in juices and makes slicing cleaner. Patience now = better slices later.
10. Glaze: Spread a generous layer of the herb yogurt over the warm loaf. Optional: Place under a low broil for 45–60 seconds to just set the surface. Keep the pan 6 inches (15 cm) from heat to avoid splitting.
11. Garnish and serve: Shower with extra herbs, a pinch of sumac or chili flakes, and serve with lemon wedges. Slice thick and enjoy.

Storage Tips

• Fridge: Store slices in an airtight container up to 4 days. Keep glaze separate for best texture.
• Freezer: Wrap slices tightly (plastic + foil) and freeze up to 3 months. Freeze glaze separately in a small container.
• Reheat: Warm slices in a 300°F (150°C) oven for 10–12 minutes or covered in a skillet over low heat. Add glaze after reheating.
• Microwave: 60–90 seconds works, but cover with a damp towel to prevent drying. Not glamorous, but effective, FYI.
• Meal prep: Portion into lunch containers with grains and veggies. Add a lemon wedge and pack the glaze in a mini cup.

Why This is Good for You

• Lean protein: Ground chicken boosts protein without the heaviness of beef.
• Probiotics: Greek yogurt supports gut health and adds creamy satisfaction with fewer calories.
• Healthy fats: Olive oil and olives bring heart-friendly monounsaturated fats that keep you full.
• Phytonutrients: Spinach, herbs, and tomatoes deliver antioxidants and flavor that punches above their weight class.
• Smart sodium: Briny feta and olives add big flavor, so you need less salt overall.
• High-satiety: Protein + fiber + fat = fewer snack raids later. Science and your appetite agree.

Avoid These Mistakes

• Overmixing the meat: This compresses proteins and creates a bouncy, rubbery loaf. Mix just until combined.
• Skipping the rest: Slicing immediately bleeds juices. Give it 10 minutes—your cutting board will stay cleaner too.
• Drying it out: Bake to temp, not time. Pull at 165°F (74°C). Over is over.
• Watery add-ins: Don’t add wet spinach straight from washing. Pat dry so the mixture doesn’t loosen.
• Overloading the glaze under broil: Yogurt can split. Brief, low broil only—or skip the broil.
• Tiny loaf pan: Cramming leads to uneven cooking and a steamy texture. Use a standard 9×5 or go freeform.
• Underseasoning: Chicken is mild; olives, lemon, and herbs are your insurance. Taste the glaze and adjust.

Different Ways to Make This

• Turkey swap: Ground turkey (93% lean) works 1:1. Add 1 extra tablespoon olive oil for moisture.
• Spicy harissa version: Mix 1–2 tablespoons harissa into the meat and swirl a little into the glaze.
• Grain-free/keto: Replace breadcrumbs with 1/2 cup (50 g) almond flour and add 1 extra egg white for binding.
• Gluten-free: Use certified GF oats or GF panko. Everything else is naturally GF—just check labels on olives and feta.
• Dairy-free: Skip feta; add 2 tablespoons chopped capers for briny punch. Use a dairy-free yogurt for the glaze.
• Veggie boost: Grate in 1 small zucchini (squeezed dry) for extra moisture and volume with minimal calories.
• Air fryer minis: Form 6–8 mini loaves and air-fry at 360°F (182°C) for 12–16 minutes to 165°F. Glaze after.
• Sheet-pan patties: Shape into 8 patties; bake 15–18 minutes. Faster cook, same flavor, kid-friendly.
• Herb swap: Try basil and chives in summer; thyme and rosemary in cooler months. Keep lemon as the anchor.

FAQ

Can I use ground turkey instead of chicken?

Yes. Use 93% lean ground turkey and add a splash more olive oil to keep it juicy. Everything else stays the same, including the internal temp target of 165°F (74°C).

How do I keep the meatloaf from drying out?

Hydrate breadcrumbs, add Greek yogurt, and don’t overbake. The instant-read thermometer is your best tool—pull at 165°F and rest before slicing. Also, avoid overmixing the meat.

Can I make this ahead?

Absolutely. Assemble the loaf up to a day in advance and refrigerate. Bake straight from the fridge, adding a few extra minutes. Mix the glaze and chill separately.

What can I use instead of breadcrumbs?

Use quick oats, almond flour (for grain-free), or crushed GF crackers. If using oats, let the mixture sit a couple of minutes so they can hydrate.

Do I have to add feta or olives?

No. Skip either or both if you prefer. For similar savory depth, add capers or a little extra sun-dried tomato. TBH, the feta adds creaminess that’s hard to beat.

Can I cook this in a skillet or cast iron?

Yes. Shape a freeform loaf on a lightly oiled cast-iron skillet and bake as directed. You’ll get great browning and easy serving at the table.

Is the yogurt glaze safe to broil?

Briefly. Use low broil for under a minute and keep the rack a few inches from the element. Or skip broiling and serve the glaze cool for maximum creaminess—both ways are great.

What should I serve with it?

Think bright and crunchy: arugula salad with cucumbers and lemon, roasted potatoes with oregano, or herbed couscous. Warm pita and a quick cucumber-tomato salad also play nicely, FYI.

Wrapping Up

This is your new “wow, that was easy” dinner with restaurant-level payoff. Crisp outside, tender inside, and a fresh herb yogurt finale that makes every bite pop. Make it once and watch it become a weeknight ritual—and a leftovers flex the next day.