ΡΟΛΟ – ROLO | Greek Meatloaf with Lemon Potatoes

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Ρόλο – Greek Meatloaf with Lemon Potatoes: A Classic from Mum’s Kitchen

There are some dishes that instantly transport you back home – to the clatter of pans in a warm kitchen, the sound of mum humming, and the scent of something amazing wafting through the house. For us, that dish is Ρόλο – Greek-style meatloaf, lovingly baked alongside lemony, herby potatoes. It’s simple, hearty, and full of the flavours we grew up with.

A specialty of my mum’s, this recipe is pure comfort. A soft, juicy meatloaf filled with feta and hard-boiled eggs, nestled between golden wedges of lemon-drenched potatoes. Every bite is zesty, meaty, and irresistibly satisfying.

This is the kind of meal that makes you want to linger at the table a little longer.

A Note from the Kitchen

This dish is a love letter to Greek home cooking – full of bold flavours, practical techniques, and a lot of heart. While you can cook everything together from the start, pre-baking the potatoes avoids a dry meatloaf – and trust me, that extra step is worth it.

Serve it with a crisp salad, crusty bread, or just as it is – it’s a complete, soul-warming meal on its own.

From my mum’s kitchen to yours – enjoy every bite.

ROLO | Greek Meatloaf with Lemon Potatoes

Mary Politis
5 from 1 vote
Print Recipe
This Greek-style meatloaf (Ρόλο) is a comforting dish, passed down from mum’s kitchen. It features a juicy beef meatloaf filled with feta and hard-boiled eggs, baked alongside tangy lemon potatoes. The potatoes are pre-cooked to ensure they’re soft and full of flavour without drying out the meat. The meat mixture is seasoned with herbs like oregano, parsley, and mint, making it aromatic and hearty. Once assembled and baked together, it becomes a wholesome, flavour-packed meal that’s perfect for cozy family dinners.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Servings 6 serves

Ingredients
  

For the potatoes

  • 5-6 potatoes cut into thick wedges or sweet potato
  • ¼ cup extra virgin olive oil
  • Juice of 3 lemons
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1 tsp dried oregano
  • ¼ cup of water
  • Salt and pepper to taste

For the meatloaf

  • 800 g beef mince Don't use leann, it'll be too dry
  • 1 finely chopped onion
  • 2-3 garlic cloves minced
  • ¼ cup chopped parsley
  • ¼ cup chopped mint
  • ¼ cup breadcrumbs
  • 1 egg
  • 1 tbsp dried oregano
  • Salt and pepper to taste
  • For the filling
  • 3-4 hard-boiled eggs
  • Feta cheese cut into fingers

Instructions
 

For the potatoes

  • Toss everything into a large baking tray, cover tightly with foil, and bake at 180°C (fan-forced) for 30 minutes. They’ll soften and soak up all that bright, lemony flavour – the perfect partner to the rich meatloaf.

For the meatloaf

  • Combine all the meat ingredients in a large bowl and mix well with your hands. Divide the mixture in half. Shape one half into a log and gently flatten the centre – this is where your eggs and feta will go. Lay them down the middle, then cover with the second half of the mince and seal the edges to make one solid loaf.
  • Once the potatoes are done softening, take the tray out of the oven and carefully rearrange them to make room for the meatloaf in the centre. Place the meatloaf right in the middle, give it a light drizzle of olive oil (or brush over some of the oils from the pan) and return the tray to the oven – this time uncovered – for another 20–25 minutes.
Keyword comfort food, easy greek recipes, Feta stuffed meatloaf, Greek Food, Greek Meat Loaf, Homemade meals, Meat loaf, ROLO
Posted in Meat.

2 Comments

  1. 5 stars
    Made this for my daughter and son in law and they couldn’t stop raving about it.
    It was easy to make and was so full of flavour.
    Will definitely be on repeat in this house.

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