Boston Market Meatloaf Recipe

I’m always looking for a way to make traditional comfort food feel a little more special, especially on a busy weeknight.

This version of a classic meatloaf, inspired by the hearty flavors of Boston Market, takes the traditional recipe and adds a surprise creamy center of fresh spinach and salty feta cheese. This specific boston market meatloaf recipe is designed to be easy enough for a weeknight but special enough for a family gathering. Get ready for a flavorful, juicy meatloaf that’s guaranteed to become a new family favorite in your home cooking rotation.

Ingredients

• Lean Ground Beef (1 kg / 2.2 lbs)
  Choose a high-quality lean ground beef (85/15 or 90/10). This ensures a tender, juicy result without excessive grease during baking, which is key for a great boston market meatloaf recipe.
• Panko Breadcrumbs (120 g / 1.5 cups) and Whole Milk (120 ml / 1/2 cup)
  Panko breadcrumbs provide a lighter texture than regular breadcrumbs. Soaking them in milk (creating a panade) keeps the meatloaf moist and prevents it from getting dense or tough.
• Large Egg (1)
  The egg acts as a binder, holding all the ingredients together during baking. It also contributes to the overall moisture level.
• Aromatics: Yellow Onion (1 medium, minced) and Garlic (2 cloves, minced)
  Sautéing these aromatics beforehand mellows their flavor and prevents a raw bite. This flavor base is critical for achieving a savory depth in this boston market meatloaf recipe.
• Seasonings and Herbs: Fresh Parsley (30 g / 1/4 cup) and Dried Thyme (5 ml / 1 teaspoon)
  Fresh parsley brightens the flavor, while dried thyme provides the classic, earthy note characteristic of Boston Market-style meatloaf.
• Spinach and Feta Filling: Fresh Spinach (140 g / 5 oz), Cream Cheese (115 g / 4 oz), Feta Cheese (60 g / 2 oz)
  The spinach should be squeezed very dry to avoid excess moisture. Softened cream cheese provides a creamy base, while feta adds a salty, tangy counterpoint that makes this meatloaf distinct.
• Glaze Ingredients: Ketchup (60 ml / 1/4 cup), Light Brown Sugar (30 g / 2 tablespoons), Dijon Mustard (15 ml / 1 tablespoon), Apple Cider Vinegar (5 ml / 1 teaspoon)
  Ketchup forms the base of the sweet and tangy glaze, a signature element of this classic recipe. The mustard and vinegar add a sharp tang to balance the sugar and ketchup.

Instructions

1. Prepare the Oven and Aromatics
   Preheat your oven to 175°C (350°F). Lightly grease a standard 9×5 inch loaf pan. In a large skillet over medium heat, sauté the minced onion in 15 ml (1 tablespoon) vegetable oil for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, then remove from heat and let cool slightly.
2. Prepare the Meatloaf Mixture
   In a large mixing bowl, combine the ground beef, egg, panko breadcrumbs, whole milk, cooled onion/garlic mixture, parsley, thyme, salt (7 ml), and black pepper (2.5 ml). Mix gently with your hands until all ingredients are just incorporated. Be careful not to overmix, as this will lead to a tough and dense meatloaf. If the mixture feels too wet, add another tablespoon of panko breadcrumbs; if it feels too dry, add a splash more milk to keep it moist for this boston market meatloaf recipe.
3. Prepare the Creamy Spinach and Feta Center
   In a separate small bowl, combine the chopped and squeezed spinach, softened cream cheese, crumbled feta cheese, garlic powder (2.5 ml), and filling salt/pepper (1.25 ml salt). Mix thoroughly until the cream cheese is fully incorporated with the spinach and feta.
4. Assemble the Meatloaf
   Press half of the meatloaf mixture evenly into the bottom of the prepared loaf pan, forming a flat layer. Spread the spinach and feta filling over the meatloaf base, leaving a small border (about 1 cm or 0.5 inch) around the edges. Carefully top with the remaining meatloaf mixture, gently pressing and sealing the edges to fully enclose the filling.
5. First Bake and Glazing
   Bake the meatloaf in the preheated oven for 45 minutes. While baking, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl to create the glaze. After 45 minutes, remove the boston market meatloaf recipe from the oven and spread the glaze evenly over the top.
6. Final Bake and Resting
   Return the glazed meatloaf to the oven and continue baking for another 15-30 minutes, or until the internal temperature reaches 71°C (160°F) when checked with a meat thermometer. Once baked, remove from the oven and let rest in the pan for 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a moist and flavorful result from this easy family dinner idea.

Make-Ahead Tips and Family-Friendly Meal Prep

This boston market meatloaf recipe is excellent for family-friendly meal prep. Whether you need an easy dinner idea for a busy weeknight or want to save time later, here are a few ways to prepare ahead:

• Assemble Ahead: You can prepare the entire meatloaf (steps 1-4) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. When baking from cold, add about 10-15 minutes to the initial bake time to ensure it cooks through properly.
• Freeze Uncooked: Form the meatloaf as instructed, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• Freeze Cooked: Bake the meatloaf completely, let cool, then slice. Wrap individual slices tightly or store the full loaf in an airtight container for up to 3 months. Reheat gently in the oven or microwave for quick healthy eating throughout the week.

Best Sides to Serve with Boston Market Meatloaf

To recreate a full Boston Market-style experience at home, pair this hearty meatloaf with classic comfort sides:

• Mashed Potatoes: The classic pairing, perfect for soaking up the glaze and juices from the meatloaf.
• Creamed Spinach: Since you have spinach in the filling, serve extra creamed spinach for a cohesive meal theme.
• Green Beans: Steamed or roasted green beans provide a fresh, healthy counterpoint to the rich meatloaf.
• Cornbread: A slightly sweet, buttery cornbread muffin complements the savory, tangy flavors.

FAQs about this Boston Market Meatloaf Recipe

Why do I need to sauté the aromatics first?

Sautéing the onion and garlic mellows their flavor and prevents them from having a raw, crunchy texture in the final meatloaf. It also releases their full flavor potential, ensuring the aromatics add depth to the entire boston market meatloaf recipe.

How do I prevent my meatloaf from drying out?

The key steps are: 1) Don’t overmix the meat, 2) Use a panade (milk and breadcrumbs) to maintain moisture, and 3) Use a meat thermometer to ensure you don’t overcook it past 160°F (71°C). I always aim for 155°F (68°C) and let it rest, knowing the temperature will rise during the resting period.

Can I use ground turkey instead of beef?

Yes, you can use ground turkey for a healthy alternative. However, ground turkey is much leaner than beef, so you may need to add an extra tablespoon of milk or a little oil to ensure it stays moist and doesn’t dry out during baking. The overall flavor profile will be slightly different.

What is the best way to slice meatloaf cleanly?

Allowing the meatloaf to rest for 10-15 minutes after baking is crucial. This lets the juices redistribute and the loaf firm up, preventing it from crumbling when sliced. Use a sharp, non-serrated knife and slice carefully for clean portions.

How do I store and reheat leftovers?

Store leftover slices of this boston market meatloaf recipe in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave on low power, or cover and bake at 325°F (160°C) until warm. It makes excellent high-protein snacks or quick lunches.

Conclusion

This boston market meatloaf recipe offers a delicious way to elevate a traditional family favorite, perfect for high-protein meals and easy weeknight dinners. The creamy spinach and feta center adds a layer of flavor and moisture that transforms the entire dish. It’s perfect for feeding a hungry crowd and sure to become a new staple in your home cooking rotation. If you want to save this family-friendly recipe for later, hit the save button on Pinterest right now.

boston market meatloaf recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Madison Clarke
• Total Time: 100 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Boston Market-inspired meatloaf features a creamy center of spinach and salty feta cheese, elevating the classic comfort food for a special weeknight dinner or family gathering.

---

Ingredients

Scale 1x2x3x

• 1 kg (2.2 lbs) lean ground beef (85/15 or 90/10)
• 1.5 cups panko breadcrumbs
• 0.5 cup whole milk
• 1 large egg
• 1 medium yellow onion, minced
• 2 cloves garlic, minced
• 0.25 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 5 oz fresh spinach, squeezed dry
• 4 oz cream cheese, softened
• 2 oz feta cheese, crumbled
• 0.5 teaspoon garlic powder
• 0.25 teaspoon salt (for filling)
• 0.25 teaspoon black pepper (for filling)
• 0.25 cup ketchup
• 2 tablespoons light brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven and Sauté Aromatics: Preheat the oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan. Sauté the minced onion in 1 tablespoon vegetable oil for 5-7 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant, then remove from heat and let cool slightly.
2. Prepare Meatloaf Mixture: In a large mixing bowl, combine the ground beef, egg, panko breadcrumbs, whole milk, cooled onion/garlic mixture, parsley, thyme, salt (1.5 tsp), and black pepper (0.5 tsp). Mix gently with your hands until just combined, being careful not to overmix.
3. Make Spinach Feta Filling: In a separate small bowl, combine the chopped and squeezed spinach, softened cream cheese, crumbled feta cheese, garlic powder, and filling salt/pepper. Mix thoroughly until the cream cheese is fully incorporated.
4. Assemble Meatloaf Loaf Pan: Press half of the meatloaf mixture evenly into the bottom of the prepared pan. Spread the spinach and feta filling over the meatloaf base, leaving a small border (about 0.5 inch) around the edges. Top with the remaining meatloaf mixture, gently pressing to enclose the filling.
5. Bake First Round and Glaze: Bake for 45 minutes. While baking, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar to create the glaze. After 45 minutes, spread the glaze evenly over the top.
6. Finish Baking and Rest: Return the glazed meatloaf to the oven and bake for another 15-30 minutes, or until the internal temperature reaches 160°F (71°C). Once baked, let rest in the pan for 10-15 minutes before slicing to allow the juices to redistribute.

Notes

To avoid a tough meatloaf, mix ingredients gently and do not overwork the meat. Allow the meatloaf to rest for 10-15 minutes after baking to ensure clean slices and maximum juiciness. Store leftovers in an airtight container for up to 3 days in the refrigerator.

• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400 calories
• Sugar: 2g
• Sodium: 750mg
• Fat: 25g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 90mg