Greek Lamb Meatloaf
Recipe: #23899
May 31, 2016
Categories: Meatloaf, Lamb/Mutton, Cheese, Feta Cucumber, Greek, Sunday Dinner, Oven Bake, more
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
Ingredients
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 by Step Method
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
- Cooking oil spray