With lamb on the brain I decided to experiment with a Greek-inspired ground lamb meatloaf. (And boy I’m glad I did, the results were super flavorful!) Into the ground lamb I added some chopped Kalamata olives, some crumbled feta cheese, dried oregano, and minced garlic. The meatloaf gets its lovely moist texture from the addition of one egg, some Panko breadcrumbs and from the natural fat ratio of the lamb itself. Lovely when served with a quick-and-easy Greek yogurt-based sauce studded with chopped, fresh dill and the bright flavor of lemon juice, a nice side dish idea for this hearty main dish would be some roasted potatoes and maybe a fresh cucumber and tomato salad.
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Greek Lamb Meatloaf
- 1 lb. ground lamb
- salt and pepper
- 1 teaspoon dried oregano
- 3 cloves of garlic, minced
- 1/2 cup kalamata olives, pitted and chopped
- 4 oz. crumbled feta cheese
- 1 large egg
- 1/2 cup Panko breadcrumbs
- For the sauce: plain Greek yogurt, fresh dill, pinch of salt and pepper, juice of 1/2 lemon
- Preheat the oven to 350 degrees. Spray and baking sheet with olive oil spray.
- Combine the ground lamb, ½ teaspoon of salt, ¼ teaspoon of pepper, along with the dried oregano, olives, feta, garlic, panko an egg in a large mixing bowl. Mix together until all ingredients are combined. Form the meat mixture into a loaf shape; place on the sprayed baking sheet. Bake in the preheated oven for 45-60 minutes or until the internal temp of the meatloaf reaches 150 degrees.
- Allow the meatloaf to cool for 10-12 minutes before slicing. For the yogurt sauce, stir together ½ cup of Greek yogurt, the juice of ½ a lemon, a pinch of salt and pepper, and 2 Tablespoon of chopped fresh dill.