Last Updated on October 3, 2020 by Slow The Cook Down
This delicious Greek inspired lamb meatloaf is super easy to make and quick to prep. Stuffed with a layer of feta cheese and mixed with black olives and sun-dried tomatoes, this easy baked meatloaf recipe is loaded with flavors you can't resist! Easy to make gluten-free.
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When it comes to comfort food, meatloaf is always a winner! The Greek inspired lamb meatloaf is loaded with Mediterranean ingredients for a hearty and flavorful family meal.
This impressive looking dinner is super easy to prep, it will take you no more than 10 minutes to put together, and then into the oven it goes. Everyone will think you've spent hours slaving in the kitchen, but that will be our little secret!
This is so perfect for a weekend feast and the leftovers taste amazing the next day!
For more comfort food recipes, be sure to check out my Philly Cheesesteak Stuffed Shells and Bison Meatballs.
Ingredients
- Ground lamb: Lamb has an amazing rich and earthy flavor and is a delicious alternative to beef.
- Onion: Use a white or yellow onion, finely diced, to add an extra layer of flavor and texture.
- Breadcrumbs: I used Italian seasoned breadcrumbs to help bind the ingredients together and keep the meatloaf nice and moist. If you use plain breadcrumbs just add in a teaspoon of Italian seasoning (dried herbs). Make it gluten-free by using GF breadcrumbs.
- Egg: To help bind the ingredients together.
- Salt and pepper: For seasoning. You don't need much salt due to the feta and olives.
- Heavy cream: Also known as double or whipping cream. This adds moisture and soaks into the breadcrumbs. You can also use milk.
- Black olives: Sliced black olives are mixed into the ground lamb to add that Greek flavor.
- Feta: A layer of feta cheese goes right through this meatloaf. It adds a great salty, rich and tangy flavor with a creamy and crumbly texture.
- Sun-dried tomatoes: The acidity form these tomatoes cuts through the creaminess of the cheese and are also placed on top of the meatloaf so that it looks super pretty when you serve it.
How to make lamb meatloaf
Be sure to scroll down for the full recipe!
- Mix the meatloaf ingredients together (photo 1).
- Place half the mixture in a tin, top with feta and tomatoes (photo 2).
- Place the rest of the lamb on top and finish with some more tomatoes (photo 3).
- Bake until cooked through (photo 4).
All about ground lamb
Taste
Lamb is one of my favorite meats and it has such a unique flavor. The majority of lamb is grass fed so it is rich and meaty with a slightly gamey taste. It's robust, so stands up well to strong flavors from herbs and spices.
Nutrition
Ounce for ounce, lamb has the same amount of calories as grass fed beef, but it has the added benefit of more omega 3 fatty acids and has less fat marbling. High in protein, B12, iron, zinc and lots of other minerals, it's a great choice of red meat to eat in moderation.
Why make meatloaf with ground lamb?
The best meatloaves are not made with lean meat, and so lamb is a great choice for getting that wonderfully moist loaf that is melt in the mouth tender. Leaner meats like chicken, turkey result in a dry loaf that needs to be doused in gravy.
Frequently Asked Questions
Yes, you can easily make this ahead of time if you are planning it as part of a bigger feast. You can assemble the loaf in the tin and then keep it covered in the fridge a day ahead of time until you are ready to cook.
Cooked lamb meatloaf, once cooled, can be kept covered in the fridge for 3 to 4 days. You can reheat it whole or in slices at 250F / 120c for about 20 minutes until warmed through. Cover it with foil so that it doesn't dry out.
Yes, you can freeze meatloaf either cooked or uncooked.
Uncooked
Assemble the meatloaf in the tin, wrap with foil and place in a freezer bag. Thaw it in the fridge overnight before cooking as per the recipe.
Cooked
Let the meatloaf cool to room temperature before wrapping in foil and placing in a freezer bag. It's best to thaw it in the fridge overnight before reheating, but you can warm it straight from frozen at 250F / 120c for about 40 to 50 minutes.
This meatloaf is pretty moist and the flavors are really rich, so I don't generally serve this with a gravy. It's great with some fried potatoes and some steamed veggies.
You can also eat the cooked meatloaf cold, so it's great with an orzo salad for a lunch or dinner option or a fresh salad.
Recipe Notes and Tips
- I prefer not to cook the onions before mixing them in for some texture, but you can cook yours first if you prefer.
- If you have an instant read thermometer, it should register at 160F / 71c.
- Let it rest for at least 5 minutes in the tin before serving it so that the juices redistribute.
- There maybe a some fat in the tin when you remove it from the oven. You can drain this off to make it easier to remove from the tin.
More Lamb Recipes
- Giouvetsi (Greek Lamb Stew with Orzo)
- Stuffed Eggplant Recipe with Lamb & Pomegranate
- Baked Lamb Meatballs with Harissa and Feta
- Giant Couscous Salad with Feta, Squash & Lamb
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Lamb Meatloaf
Ingredients
- 25 ounces ground lamb (700g)
- 1 onion
- ½ cup Italian seasoned breadcrumbs (or a gluten-free variety)
- 1 egg
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup heavy cream (double or whipping cream)
- 1 cup sliced black olives
- 7 ounces feta (200g)
- 4 tablespoons Sliced sun-dried tomatoes in oil
Instructions
- Preheat the oven to 350F / 175c.
- Grease a loaf pan.
- Place all of the ingredients, apart from the feta and tomatoes, in to a large bowl and combine. It's easiest to use your hands to do this.
- Place half of the mixture into the loaf pan and press gently into an even layer.
- Place sliced feta over the top of the lamb and top with 2 tablespoons of the tomatoes.
- Place the rest of the lamb on top and smooth into an even layer.
- Top with the rest of the sun dried tomatoes.
- Place in the oven and bake for 50 to 55 minutes until cooked through.
- Let sit for 5 minutes before slicing and serving.
Notes
- I prefer not to cook the onions before mixing them in for some texture, but you can cook yours first if you prefer.
- If you have an instant read thermometer, it should register at 160F / 71c.
- Let it rest for at least 5 minutes in the tin before serving it so that the juices redistribute.
- There maybe a some fat in the tin when you remove it from the oven. You can drain this off to make it easier to remove from the tin.
- Nutritional values are based on 1 of 6 servings and is an estimate only.
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