greek lamb meatloaf
Last Friday during my 28 week midwife check up I had some routine blood tests done. What were they looking for? Gestational diabetes (drank a not so bad orange glucose drink), my iron count and making sure my thyroid was working just fine.
Yesterday they called and said everything came back great! The only thing I was a bit worried about was my iron level, just because of how tired I’d been feeling. But, as my midwife (and even Ellen in my 27 week pregnancy update) explained it blood volume increases soooo much and quickly, that your iron level is just a little slower to catch up. Guess that’s what was happening with me! I’m very glad everything came back normal.
I bet one reason my iron’s been good in my new found love for red meat. My body (and taste buds) seriously crave it. Chicken breast? No thanks, I’ll take a burger instead While I know tons of other non meat foods provide awesome iron as well, red meat is pretty much up there as a great source. And who I am to say no?
One red meat I love absolutely love is lamb. Growing up I lived in Holland for a little while and there was this restaurant on a boat that would serve up meat on HUGE skewers for the table. A vegetarians delight, right? My favorite was always the lamb, but really everything tasted amazing. If I ever make it back to Holland I’m definitely going back to that boat restaurant.
If lamb isn’t your favorite, sub in any other ground meat… beef, chicken or turkey would be lovely too.
I was happy when I saw ground lamb on sale at the butcher last week. I don’t but it often since it’s more expensive, but it sure can be a nice treat.
Aaaannnnddddd enough about my lamb love. Some of you lamb haters might be gagging now, so I better hurry and get to the recipe!
Feta + spinach + sweet ketchup (or you can sub in sun dried tomatoes) + oregano + mint make for a tasty meatloaf combo.
Jacob and I loooovvved this meal. The rice dish I made to go along with it was a bust, but at least this one was a winner!
With just about 10 minutes of prep time in the kitchen, then stuffing the meatloaf in the oven, you’ll have more than enough time to… say make some lemon poppyseed muffins. Or whatever Simple recipes are nice, don’t you think? Enjoy!
Greek Lamb Meatloaf
- 1 tsp olive oil
- 1 red onion, finely diced
- 5-6 cups fresh spinach, roughly chopped
- 1 lb ground lamb
- 1 egg
- 1/3 cup rolled oats, coarsely ground
- 1/2 cup ketchup, divided
- 1 tbsp oregano
- 2 tsp dried mint
- 1 tsp sea salt and pepper
- 1 tbsp pure maple syrup
- Preheat oven to 350 degrees.
- 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, oats, 1/4 cup ketchup, oregano, mint, sea salt, pepper and onion/spinach mixture. With a large spoon or your hands, mix until everything is combined. Press into a greased loaf pan.
- Spread the remaining ketchup + maple syrup on top and bake for 45-50 minutes, or until the center is set and no longer pink. Allow to cool for 5-10 minutes before slicing into it.
Are you a lamb fan? What’s your favorite meat (or meat sub) to add to meatloaf?
Mini lentil loaf bites are a great meat-free alternative too!