Six-ingredient Greek lamb meatloaf

Six-ish ingredient Greek lamb meatloaf.
Six-ish ingredient Greek lamb meatloaf. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Kid-friendly

OK so it's six ingredients (plus a few cupboard staples) for the meatloaf and then a few extra for the sauce – I couldn't help it, the honey, yoghurt and feta drizzled over with a few extra fresh herbs is a truly excellent addition. You can omit entirely and stick to the six.

Ingredients

1½ cups breadcrumbs

½ cup milk

1 tbsp olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1kg lamb mince

1 tsp dried basil

1 tsp dried parsley

1 egg

2 tbsp balsamic glaze (or 1 tbsp brown sugar mixed with 1 tbsp balsamic vinegar), plus extra to drizzle

Yoghurt and feta dressing (optional)

1 cup Greek-style yoghurt

½ cup soft Persian-style feta

1 tbsp honey (optional)

handful each of olives and mixed fresh herbs (such as flat-leaf parsley, basil and/or oregano), to serve (optional)

Method

1. Preheat oven to 200C and grease and line a large (about 23cm) loaf tin.

2. Add the breadcrumbs and milk to a small bowl and set aside to soften (about 2 minutes).

3. Heat a small frypan over medium heat, add the oil and fry the onion and garlic until softened and fragrant (about 3 minutes). Pour the mixture into the soaked breadcrumbs.

4. Add to a large bowl with the remaining meatloaf ingredients, season with salt and pepper and, using your hands, knead to incorporate. Don't overwork the mince as you don't want the meatloaf mixture to feel gluey. Once combined, press into the tin. Bake for one hour.

5. While the meatloaf is cooking, prepare the yoghurt sauce by combining the yoghurt, feta and honey (if using) in a bowl. Use a fork to incorporate the feta and honey through the yoghurt.

6. Cool the cooked meatloaf in the tin for 15 minutes, then invert onto a serving tray. Drizzle over the additional balsamic glaze, just to coat the top, then season generously with salt and pepper. Liberally spoon over the yoghurt dressing, if using, and serve the rest on the side. I love to serve this with some olives and extra herbs, too.