Ingredients
- 500 grams ground lamb (mice)
- 1 cup breadcrumbs (fresh, soft)
- 1 large egg (lightly whisked)
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 ounce celery, chopped (1/2 celery stalk, chopped)
- 2 cloves garlic, chopped
- 1/4 cup parsley, chopped
- 2 tablespoons oregano, chopped plus extra to serve
- Lemon (1/2 lemon, juice and zest of plus extra zest to serve)
- 1/2 cup black olives, finely chopped (pitted)
- 1/2 cup sun-dried tomatoes, finely chopped
- 200 grams feta cheese
- 1 tablespoon balsamic glaze
- 1 cucumber (Lebanese cucumber, sliced)
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
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Step 3: Combine mince, breadcrumbs and egg in a large bowl.
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Step 4: Process onion, carrot, celery, garlic, parsley, oregano, zest and juice. in a food processor until finely chopped.
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Step 5: Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
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Step 6: Place a 40cm piece of baking paper on a clean work surface and spray with oil
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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.
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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.
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Step 9: Bake for 45 minutes or until cooked, brushing with balsamic glaze occasionally.
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Step 10: Serve topped with cucumber, remaining fetta, extra oregano and extra zest.
Tips & Variations
- Cooking oil spray
We hope you enjoy this recipe!
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