Greek meatloaf

Greek Meatloaf with “Gemista” inspiration and Keto macros

Greek Meatloaf anyone? We decided to name it Greek meatloaf because nothing smells better than the famous Gemista baked in the oven. You still don’t know what is Gemista? Worry not, we have you covered with a written and video recipe on our website. Gemista is a dish made of summer veggies (technically they are fruits) stuffed with the most aromatic meat mixture which makes you start counting minutes till it’s ready! It’s very traditional and authentic, but Ketonised to the full potential! Howe we ketonised it? We excluded rice and potatoes! How about that?

Greek Meatloaf with the filling of Gemista

There are two problems with the beloved Gemista dish. Many people usually eat the filling and leave the veggies that were stuffed. The other problem is that you can never make enough of it if you have friends or family visiting! Well, to fix this problem and to make a Keto summer food festival, we decided to work on the filling and create a new recipe. This turned out better than we imagined it could. Before we tried it, we thought it’ll be dry and not so appetising after it cooled down. But the right mixture, temperature and moisture from a zucchini took care of it. Not to mention divine Feta cheese, eggs and natural fat from the lamb. Now, you can try other types of meat or mixtures. However, for the most delicious and nutritious results, the fresh, ground lamb will just make it “Greeker”. Now, we all know that if the food is Greeker, this simply means it’s better! In the universe of Greek Goes Keto, it also means it’s healthier. 😉

Summer heat and cooking problems

A typical problem we all encounter in summer is the connection between the high thermometer and our will to cook. However, with this simple Greek meatloaf recipe, you’ll be able to have a ready and delicious Keto meal for days. Plus it’ll be even tastier when it’s cold. in fact, I would eat this meatloaf only cold, if possible every day! Naturally, you can serve the sauce freshly prepared or just keep it in a glass container in the refrigerator. Our version is not just tomato puree, so make sure you use it within 3-4 days due to egg content. But hey, no chance you’ll have the Greek meat loaf for longer than two days! 🙂

Greek Meatloaf À la Gemista

0.0 from 0 votes
Recipe by Roberta Kapsalis
Cuisine: Keto Mediterranean, GreekDifficulty: Medium


Prep time


Cooking time




  • 1 Kilogram (kg) 35 Ounces (oz) minced lamb

  • 2 tbsp butter (we used sheep butter)

  • 2 tbsp extra virgin olive oil

  • 1 small onion

  • 4 cloves garlic

  • 1 small zucchini

  • 1 small orange bell pepper (optional)

  • 4 eggs + 2 egg whites

  • 100g 3,5 Ounces (oz) oz Authentic Greek Feta cheese

  • 1 tbsp red paprika powder (we used smoked)

  • 1 tsp Ceylon Cinnamon

  • 1/2 tsp sea salt

  • 1/2 tsp freshly black pepper or ground juniper berries

  • 1 tsp dried oregano

  • 1 tsp bay leave powder (or just use 4 leaves while cooking

  • 2 tbsp psyllium powder

  • Low Carb Red Sauce
  • 4 tbsp concentrated, sugar-free tomato purée

  • 1 tbsp butter

  • 2 yolks

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 200 ml (1 cup) bone broth, lamb/beef stock or just water with one tbsp grass fed beef gelatine

  • 1 tsp red paprika powder

  • 1 tsp sea salt

  • 1 tbsp freshly chopped dill or basil


  • Sauté finely chopped onion and garlic in butter. Make sure the pan you use is deep. Gradually add meat and stir till it’s brown.
  • finely chop zucchini and orange bell pepper and add to the meat. Keep stirring with a wooden spoon. Add all the spices and cook for another 5 minutes. Add some water and cook for another 5 minutes. Remove from heat.
  • Mix 4 eggs, 2 egg white and olive oil. Now, stir the eggs into the meat mixture and add crumbled feta. In the end, mix in the psyllium powder.
  • Leave the mixture to cool down a bit and then transfer it into a bread mould. If you are using a metallic mould, line it with parchment paper. Bake for 30 minutes at 200ºC (400ºF)
  • For the sauce, mix all the ingredients in a food processor and then transfer it to a saucepan. Slowly heat the mixture and constantly stir with a whisk. As soon as the sauce boils, it’s ready. Add fresh herbs.
  • When the meat loaf is baked, leave it to cool down and then remove from the bread mould. Serve with your Keto red sauce.


Did you make this recipe?

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