1 small zucchini, coarsely grated
1kg lamb mince
1 cup dried breadcrumbs
1 small brown onion, finely diced
2 cloves garlic, finely grated
2 Tbsp tomato paste, plus extra 2 Tbsp
3 Tbsp oregano leaves, finely chopped, plus extra to garnish
1 free-range egg, lightly beaten
Sea-salt flakes and freshly ground black pepper, to season
150g Greek-style feta, crumbled
1 tsp honey
1 /2 cup store-bought marinated capsicum strips
Mediterranean salad, to serve (see below)
Tomato chutney, to serve
Line an oven tray with baking paper. Preheat oven to 180°C fanforced (200°C conventional). Put zucchini into a sieve over a bowl. Use hands to firmly squeeze out excess liquid then set aside in sieve.
Meanwhile, put lamb, breadcrumbs, onion, garlic, tomato paste, 2 Tbsp of the oregano and egg in a large bowl. Season. Gently stir in 50g of feta. Spoon mince onto prepared tray and use your hands to shape into a log about 27 x 13cm. Bake for 40 minutes or until just cooked through. Remove from oven.
Combine honey and extra tomato paste in a small bowl and then spread across the top of the meatloaf. Top with capsicum strips, 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.