Greek-Style Lamb Meatloaf

Prep Time
Cook Time
1h 5m
Ready In

"From our weekday newspaper The Sunday Times."

Original recipe yields 6 servings


  • Serving Size: 1 (268.6 g)
  • Calories 632.9
  • Total Fat - 47 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 170.4 mg
  • Sodium - 406 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.8 g
  • Protein - 37.4 g
  • Calcium - 280.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.3 mg

Step 1

Line an oven tray with baking paper and preheat oven to 180°C fan forced (200°C conventional).

Step 2

Put zucchini into a sieve over a bowl and using your hands to firmly squeeze out excess liquid then set aside in sieve.

Step 3

Meanwhile, put lamb, breadcrumbs, onion, garlic, tomato paste, 2 tablespoons of the oregano and egg in a large bowl and season and then gently stir in 50g of feta.

Step 4

Spoon mince onto prepared tray and use your hands to shape into a log about 27 x 13cm and bake for 40 minutes or until just cooked through and then remove from oven.

Step 5

Combine honey and extra tomato paste in a small bowl and then spread across the top of the meatloaf and top with capsicum strips and scatter with remaining Greek-style feta and remaining oregano leaves, then bake for a further 10 minutes or until browned and cooked through.

Step 6

Garnish meatloaf with a few extra oregano leaves and then serve with a Mediterranean salad and chutney on the side.

Tips & Variations

No special items needed.