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  1. Home
  2. Better Homes and Gardens Recipe

Greek-style lamb meatloaf

Surprise! There are hidden vegetables inside.
  • 18 Jul 2018
Greek-style lamb meatloaf
Prep: 15 Minutes - Cook: 50 Minutes - Easy - Serves 6
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Surprise! There are hidden vegetables inside.

Ingredients

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

Method

  1. 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. 

  2.  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. 

  3. 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.

  • meatloaf recipe
  • Better Homes and Gardens Recipe

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