Sheet Pan Herby Pork & Feta Meatloaves
with Roasted Veggies & Tangy Marinara | 2 Servings
- Wheat
- Milk
- Eggs
In our ongoing expression of meatloaf love, we present these herb-scented pork and feta meatloaves. Tender ground pork is combined with onion, earthy oregano, and briny feta and formed into luscious little loaves that get roasted alongside potato wedges and sweet peppers, then they’re sauced up with a bright and tangy Greek vinaigrette-spiked marinara. And you know us, more feta gets crumbled over it all. What’s not to loaf?!
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
10 ounce
Ground Pork
1 teaspoon
Dried Oregano
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
2.5 ounce
Marinara Cup
1.5 ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and grate ¼ of the onion (half for 4) on the largest holes of a box grater; cut remaining into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into ½-inch-thick strips.
• Toss potatoes on a lightly oiled baking sheet with a large drizzle of olive oil, half the garlic powder, and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes (you’ll add more to the sheet after 5 minutes).
• In a medium bowl, gently combine pork*, grated onion, oregano, panko, stock concentrate, half the feta (save the rest for serving), remaining garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper. • Form into two 1-inch-tall meatloaves (four loaves for 4).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add bell pepper and onion wedges to sheet; toss to combine. Season with a pinch of salt and pepper. • Push veggies to one side of sheet. Place meatloaves on empty side and return sheet to top rack. Roast until meatloaves are browned and cooked through and veggies are tender, 18-22 minutes. (For 4 servings, leave potatoes roasting. Toss bell pepper and onion on one side of a second sheet and place meatloaves on empty side; roast on middle rack.)
• In a small microwave-safe bowl, combine vinaigrette and marinara. Microwave on high until warmed through, 30 seconds.
• Divide roasted veggies and meatloaves between plates. Sprinkle veggies with remaining feta and drizzle meatloaves with as much tangy marinara as you like. Serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The feta-and-herb pork meatloaves earned real praise, with the tangy marinara-vinaigrette sauce winning over many skeptics — though a few found the sauce too sour or preferred it on the side.
- Ease of prep: The sheet-pan format kept things simple and cleanup easy; note that the potatoes benefit from a few extra minutes in the oven to get properly tender and browned.
- Suggestions: Season the onions and peppers more generously, as several reviewers found the vegetables underseasoned compared to the flavorful meatloaves. One reviewer mixed the Greek dressing into the meat instead of the sauce, which worked well.
- Leftovers: This one reheats nicely — at least one reviewer brought leftovers to work the next day to great effect.
- Sauce: Consider serving the marinara-vinaigrette on the side rather than drizzled on top, so each person can adjust to taste.
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