Greek-Style Lamb Meatloaf
Recipe: #30952
November 19, 2018
"From our weekday newspaper The Sunday Times."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.