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Lamb Meat Loaf with Feta Cheese

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield 8 servings


  • 1/3 cup pine nuts
  • 2 1/2 pounds lean ground lamb
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 to 3 garlic cloves, minced
  • 2 large eggs
  • 2 teaspoons pepper
  • 2 teaspoons dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1 (4-ounce) package crumbled feta cheese
  • 1 (8-ounce) can tomato sauce
  • Garnishes: dried parsley flakes, fresh parsley sprigs

How to Make It

  1. Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted.

  2. Combine pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9- x 5-inch loafpan. Sprinkle with cheese, and press remaining lamb mixture over cheese.

  3. Bake at 375° for 1 1/2 hours; remove from pan, and place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more minutes or until done. Garnish, if desired. Serve with toasted pita bread.