Lamb Meatloaf

Overhead shot of the sun-dried tomatoes on top of the 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!

Course Main Course

Cuisine American, Greek

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 565kcal

Author Slow The Cook Down

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.

Nutrition