Greek Lamb Meatloaf
May 31, 2016
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
- 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
Preheat oven to 180C/160C fan forced.
Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery, garlic, parsley, oregano, zest and juice. in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Place a 40cm piece of baking paper on a clean work surface and spray with oil
Shape lamb mixture onto the paper and form a 30cm x 20cm rectangle and then top with olives, tomato and half the fetta.
Using paper as a guide, roll mixture into a log and then place meatloaf in prepared loaf pan and spray top with oil.
Bake for 45 minutes or until cooked, brushing with balsamic glaze occasionally.
Serve topped with cucumber, remaining fetta, extra oregano and extra zest.
Tips & Variations
- Cooking oil spray