November 19, 2018
Dinner, Main Dish, Meatloaf,
Lamb/Mutton, Dairy, Cheese, Feta, Vegetables, Greek, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Potluck, Weeknight Meals, Oven Bake, Zucchini more
Add toRecipe Book
Add toShopping List
"From our weekday newspaper The Sunday Times."
Line an oven tray with baking paper and preheat oven to 180°C fan forced (200°C conventional).
Put zucchini into a sieve over a bowl and using your hands to firmly squeeze out excess liquid then set aside in sieve.
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.
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.
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.
Garnish meatloaf with a few extra oregano leaves and then serve with a Mediterranean salad and chutney on the side.
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Looking for the perfect side dish recipe for your dinner or brunch? Choose...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Well, as they say... good intentions are absolutely every...thing! Right? Well,...