Tuesday, June 14, 2016
Spinach Feta Lamb Meatloaf
Made with lamb instead of the usual beef, this meatloaf is full of rich flavours and due to the lamb and the slow cooking is also very moist.
And it has spinach and feta cheese -- what more could you ask for!
First you want to thoroughly mix all of the following ingredients in a large mixing bowl:
2 lb. ground lamb
3 eggs, already beaten
around 150-200 grams of crumbled feta cheese
2 teaspoons of oregano
1 tablespoon of minced garlic
2 teaspoons of black pepper
3-4 dashes of Tabasco sauce (or a similar hot sauce)
a couple handfuls of fresh spinach leaves, coarsely chopped or ripped apart
Meanwhile, spray your slow cooker with a cooking spray. I like using the President's Choice canola oil spray.
Take the lamb mixture, fit it into the bottom of your cooker, and shape it into a loaf leaving a very little space between the loaf and the cooker sides.
Put the lid on and cook on low for 8 hours.
When done, there will be some liquid around the loaf.
Remove the loaf carefully, plate and let stand 5 minutes before serving. Discard any liquid in the cooker.
Slice as you would any meatloaf and serve with a Greek salad, a Taverna salad and some red wine.
See also: Pesto Encrusted Boneless Leg of Lamb
See also: Slow Cooker Sausage Lasagna