Greek stuffed lamb meat loaf recipe
Greek Stuffed Lamb Meat Loaf recipe
Ingredients
| 300 g | frozen spinach |
| 4 slice(s) | white bread, grated |
| 50 g | pine nuts |
| 100 g | Feta cheese |
| 2 clove(s) | garlic |
| salt and pepper | |
| 1.2 kg | minced meat from lamb |
| 2 | eggs |
| 2 tsp | mustard |
| 2 tsp | oregano |
| 1 kg | small waxy potatoes |
| 3 | red bell peppers |
| 3 tbsp | olive oil |
| 1 tbsp | rosemary |
Instructions
Place the spinach in a sieve to drain and thaw. Preheat the oven to 200°C. Grease a large casserole dish.
Cook the potatoes in their peel for 20-25 minutes.
Roast the pine nuts in a frying pan. Roughly chop the spinach. Crumble the feta cheese. Press the garlic cloves. Combine spinach, feta, garlic and pine nuts and season to taste with salt and pepper.
Combine the minced lamb with the breadcrumbs, eggs, mustard and oregano and season to taste with salt and pepper. Take ½ of the minced meat and form a longish flat loaf. Evenly divide the spinach mixture lengthwise in the middle. Cover with the remaining minced meat and combine well at the edges.
Transfer the loaf into the prepared casserole dish and roast for 60 minutes in the preheated oven.
In the meantime, peel the potatoes. Seed and halve the bell peppers and cut them in slices. Combine both with the olive oil, salt and rosemary. Transfer the mixture into the casserole dish around the loaf and roast them together in the last 30 minutes of the baking time.
Serve slices of the meat loaf with the potatoes an bell peppers.
Preparation time:
ca. 45 min
medium
710kcal
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