Ingredients
- 1 zucchini, small coarsely grated
- 1 kilogram ground lamb
- 1 cup breadcrumbs (dried)
- 1 brown onion, finely diced (small)
- 2 cloves garlic, finely grated
- 2 tablespoons tomato paste
- 2 tablespoons tomato paste (extra)
- 3 tablespoons oregano leaves, finely chopped
- Oregano leaves, finely chopped extra to garnish
- 1 large egg (free-range egg, lightly beaten)
- Sea-salt flakes
- Freshly ground black pepper, to season
- 150 grams feta cheese (Greek-style feta, crumbled)
- 1 teaspoon honey
- 1 /2 cup capsicum ( store-bought marinated capsicum strips)
- Mediterranean salad, to serve
- Tomato chutney, to serve
How to Make
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Step 1: Line an oven tray with baking paper and preheat oven to 180°C fan forced (200°C conventional).
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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.
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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.
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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.
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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.
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Step 6: Garnish meatloaf with a few extra oregano leaves and then serve with a Mediterranean salad and chutney on the side.
We hope you enjoy this recipe!
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