Lamb Meatloaf with Feta and Olives

lambmeatloaffetaolives 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 flavours you can't resist.

25 oz ground lamb (700 g)
1 onion
½ cup Italian seasoned breadcrumbs
1 egg
¼ tsp. black pepper, freshly ground
¼ tsp. sea salt
¼ cup heavy cream (double or whipping cream)
1 cup black olives, sliced
7 oz feta (200 g)
4 Tbsp. sun-dried tomatoes in oil, sliced

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 Tbsp. 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 50-55 minutes until cooked through.

Let sit for 5 minutes before slicing and serving.

Makes 6 servings.

Cook's 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 160°F (71°C).
Let it rest for at least 5 minutes in the tin before serving it so that the juices redistribute.
There maybe 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.

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 3-4 days. You can reheat it whole or in slices at 250°F (120°C) 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: Let 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 250°F (120°C) for about 40-50 minutes.
What do you serve it with? This meatloaf is pretty moist and the flavours 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.