Lamb Meatloaf (Greek)

greek-lambmeatloaf This Greek Lamb Meatloaf combines ground lamb, spinach, red onion, oregano and mint for a wonderfully delicious, Greek-inspired meal. Add a sprinkle of feta cheese on top to bring the flavours all together. If you’re new to cooking with ground lamb, this recipe is a very easy one to get started with and will be enjoyed by the whole family.

1 tsp. extra virgin olive oil
1 red onion, finely diced
5 cups fresh spinach, roughly chopped
1 lb ground lamb
1 egg
⅓ cup almond flour
½ cup ketchup, divided
1 Tbsp. dried oregano
2 tsp. dried mint
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 Tbsp. pure Québec maple syrup

Preheat the oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

In a large skillet over medium heat, add the oil and onion. Sauté for 5-6 minutes until the onions are soft. Stir in the spinach and cook until wilted. Set aside.

In a large bowl mix together the lamb, egg, almond flour, ¼ cup ketchup, oregano, mint, sea salt, pepper and onion/spinach mixture. With a large spoon or your hands (my recommendation), mix until everything is combined. Press into a loaf pan. You can also shape it into a loaf shape and bake it on a rimmed baking sheet.

Mix together the remaining ketchup and maple syrup and spread over the top of the meatloaf mixture. Bake for 45-50 minutes, or until the center is set and no longer pink. I like to use a meat thermometer in the center of the loaf and when my thermometer registers at 160°F, remove it. Allow it to cool for 5-10 minutes before slicing into it. Cut directly from the loaf pan or remove and place on a cutting board for slicing.

Makes 6 servings.

Cook’s Notes:

If you don’t own a meat thermometer, consider getting one for meatloaf. They are very inexpensive (the one I have cost $10 and is well used.) and tells you when the meat is done. No more second-guessing.
My favourite size and style of loaf pan is a polish pottery mini loaf pan. It’s slightly smaller than your average loaf pan and works great for this recipe.