Cook/ Weekend Feasting

Lamb Meatloaf with Feta

October 3, 2020

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.

Two slices of lamb meatloaf on a chopping board garnished with fresh parsley.

This post may contain affiliate links. Read my privacy policy here.

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).
Four step by step photos to show how to make the recipe.

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.

Two slices cut off of the lamb meatloaf on a circular chopping board

Frequently Asked Questions

Can you make it ahead of time?

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.

Can you freeze it?

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
L
et 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.

What do you serve it with?

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.

Slices of lamb meatloaf stuffed with feta cheese.

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

I love hearing from you!! If you have tried this lamb meatloaf, be sure to scroll down, give them a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

Overhead shot of the sun-dried tomatoes on top of the meatloaf.

Lamb Meatloaf

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!
Print Pin Rate
Course: Main Course
Cuisine: American, Greek
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 565kcal

Ingredients

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.

Nutrition

Calories: 565kcal | Carbohydrates: 13g | Protein: 28g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 157mg | Sodium: 1061mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 12mg | Calcium: 231mg | Iron: 3mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

You Might Also Like

No Comments

Leave a Reply

Recipe Rating