Created by ImPat on November 19, 2018
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.