Greek Lamb Meatloaf

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."

Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (388.6 g)
  • Calories 706.6
  • Total Fat - 46.6 g
  • Saturated Fat - 20.5 g
  • Cholesterol - 176.1 mg
  • Sodium - 793.9 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 10.6 g
  • Protein - 40.8 g
  • Calcium - 545.2 mg
  • Iron - 4.1 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

Step 3

Combine mince, breadcrumbs and egg in a large bowl.

Step 4

Process onion, carrot, celery, garlic, parsley, oregano, zest and juice. in a food processor until finely chopped.

Step 5

Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.

Step 6

Place a 40cm piece of baking paper on a clean work surface and spray with oil

Step 7

Shape lamb mixture onto the paper and form a 30cm x 20cm rectangle and then top with olives, tomato and half the fetta.

Step 8

Using paper as a guide, roll mixture into a log and then place meatloaf in prepared loaf pan and spray top with oil.

Step 9

Bake for 45 minutes or until cooked, brushing with balsamic glaze occasionally.

Step 10

Serve topped with cucumber, remaining fetta, extra oregano and extra zest.

Tips & Variations


  • Cooking oil spray

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