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Greek Lamb Meatloaf Recipe

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4 from 15 reviews

This Greek Lamb Meatloaf is a flavorful and hearty dish perfect for a comforting dinner. Ground lamb is combined with sautéed spinach and onions, fragrant herbs like oregano and mint, and almond flour for a gluten-free twist. Topped with a tangy maple-ketchup glaze and baked to perfection, it offers a delightful blend of Mediterranean flavors in a wholesome meatloaf form.

Ingredients

Vegetables and Herbs

  • 1 red onion (finely diced)
  • 5 cups fresh spinach (roughly chopped)
  • 1 tbsp dried oregano
  • 2 tsp dried mint

Main Ingredients

  • 1 lb ground lamb
  • 1 egg
  • ⅓ cup almond flour

Other

  • 1 tsp extra virgin olive oil
  • ½ cup ketchup (divided)
  • 1 tsp sea salt
  • ½ tsp pepper
  • 1 tbsp maple syrup

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the meatloaf.
  2. Sauté Onions and Spinach: Heat the olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 5-6 minutes until soft and translucent. Stir in the chopped spinach and cook until wilted, then remove from heat and set aside.
  3. Mix Meatloaf Ingredients: In a large bowl, combine the ground lamb, egg, almond flour, ¼ cup ketchup, dried oregano, dried mint, sea salt, pepper, and the sautéed onion and spinach mixture. Use a large spoon or your hands to mix everything thoroughly until well combined.
  4. Shape Meatloaf: Press the meat mixture into a loaf pan or shape it into a loaf on a rimmed baking sheet, ensuring it has an even thickness for uniform cooking.
  5. Prepare Glaze and Top Meatloaf: In a small bowl, mix the remaining ¼ cup ketchup with the maple syrup. Spread this glaze evenly over the top of the meatloaf to add a sweet and tangy finish.
  6. Bake: Place the meatloaf in the preheated oven and bake for 45-50 minutes. Check doneness with a meat thermometer; the internal temperature should reach 160 degrees Fahrenheit.
  7. Rest and Serve: Once cooked, remove the meatloaf from the oven and allow it to rest for 5-10 minutes before slicing. Cut directly from the loaf pan or transfer to a cutting board for slicing and serving.

Notes

  • Using almond flour keeps this recipe gluten-free and adds a mild nutty flavor.
  • Ensure the internal temperature reaches 160°F to safely cook ground lamb.
  • Letting the meatloaf rest before slicing helps the juices redistribute, keeping it moist.
  • You can substitute ground beef for lamb if preferred, though the flavor will differ.
  • Feel free to add fresh herbs like parsley for extra freshness.

Find it online: https://cookedbygrace.com/greek-lamb-meatloaf-recipe/