Lamb Meat Loaf with Feta Cheese

This lamb meatloaf takes the classic American meatloaf concept and gives it a Mediterranean spin. Ground lamb seasoned with basil, rosemary, garlic, and black pepper gets pressed into a loaf pan with a hidden layer of crumbled feta cheese running through the center. When you slice it, you get that salty, tangy feta in every bite.

Toasted pine nuts mixed into the meat add a buttery crunch that you don’t get in a standard meatloaf. Toasting them first for 5 minutes deepens their flavor and keeps them from going soft and bland during the long bake.

The two-stage baking is worth noting. The loaf bakes in the pan for 1½ hours to cook through and set its shape, then gets transferred to a rack and glazed with tomato sauce for a final 10 minutes. That rack step lets the fat drain away rather than pooling around the base, and the tomato sauce gets just enough heat to caramelize slightly on top.

Pro Tips

• Use lean ground lamb. Lamb carries more fat than beef, and a fatty grind will leave the loaf greasy and swimming in drippings.
• Press the meat firmly around the feta layer. Gaps between the layers mean the loaf splits apart when sliced. Compact it well.
• Let it rest 10 minutes after baking before slicing. This lets the juices redistribute and the loaf firms up for cleaner cuts.
• Watch the pine nuts closely while toasting. They go from golden to burnt in about 30 seconds. Stir them often.

Variations

• Turkish-style: Add 1 teaspoon cumin and ½ teaspoon allspice to the meat mixture for a warmer, more aromatic spice profile.
• Spinach and feta filling: Mix a handful of chopped fresh spinach with the crumbled feta for extra color and iron.