GREEK-STYLE LAMB MEAT­LOAF

Better Homes and Gardens (Australia) - - Weeknight Dinners -

Prepa­ra­tion time 15 mins Cook­ing time 50 mins Serves 6

1 small zuc­chini, coarsely grated 1kg lamb mince

1 cup dried bread­crumbs

1 small brown onion,

finely diced

2 cloves gar­lic, finely grated 2 Tbsp tomato paste,

plus ex­tra 2 Tbsp

3 Tbsp oregano leaves, finely

chopped, plus ex­tra to gar­nish 1 free-range egg, lightly beaten Sea-salt flakes and freshly ground

black pep­per, to sea­son 150g Greek-style feta, crum­bled 1 tsp honey 1/2 cup store-bought mar­i­nated cap­sicum strips Mediter­ranean salad, to

serve (see be­low) Tomato chut­ney, to serve

STEP 1 Line an oven tray with bak­ing pa­per. Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Put zuc­chini into a sieve over a bowl. Use hands to firmly squeeze out ex­cess liq­uid then set aside in sieve. STEP 2 Mean­while, put lamb, bread­crumbs, onion, gar­lic, tomato paste, 2 Tbsp of the oregano and egg in a large bowl. Sea­son. Gen­tly stir in 50g of feta. Spoon mince onto pre­pared tray and use your hands to shape into a log about 27 x 13cm. Bake for 40 min­utes or un­til just cooked through. Re­move from oven. STEP 3 Com­bine honey and ex­tra tomato paste in a small bowl and then spread across the top of the meat­loaf. Top with cap­sicum strips, scat­ter with re­main­ing Greek-style feta and re­main­ing oregano leaves, then bake for a fur­ther 10 min­utes or un­til browned and cooked through. Gar­nish meat­loaf with a few ex­tra oregano leaves and then serve with a Mediter­ranean salad and chut­ney on the side.

To make a quick Mediter­ranean salad, com­bine 250g halved cherry toma­toes, 1 halved and sliced cu­cum­ber, ¼ thinly sliced red onion, 1 Tbsp red wine vine­gar, 2 Tbsp ex­tra vir­gin olive oil and 1 tsp dried oregano in a large bowl, sea­son, toss well and serve. Serve topped with 100g sliced Greek-style feta .■

Sur­prise! There are even hid­den veg­eta­bles in­side

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