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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!
Course Main Course
Cuisine American, Greek
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 6 servings
Calories 565 kcal
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.
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.
Calories: 565 kcal | Carbohydrates: 13 g | Protein: 28 g | Fat: 44 g | Saturated Fat: 20 g | Cholesterol: 157 mg | Sodium: 1061 mg | Potassium: 514 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 559 IU | Vitamin C: 12 mg | Calcium: 231 mg | Iron: 3 mg