Greek Lamb Meatloaf

How to Make Greek Lamb Meatloaf

1. 1

   Step 1: Prep and sweat aromatics on the grill

   Preheat the grill to medium (about 350°F/175°C) and place a small cast-iron skillet or grill-safe pan on the grate. Add the olive oil, then sweat the finely diced red onion and minced garlic until softened and fragrant, about 4–6 minutes; remove from the grill to cool slightly.

   For this step

   • 1 smallRed onion, finely diced
   • 3 clovesGarlic cloves, minced
   • 1 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Combine the meatloaf mixture

   In a large bowl, add the ground lamb, panko, beaten egg, crumbled feta, dried oregano, lemon zest and 1 tablespoon lemon juice, and the salt-and-pepper blend. Add the cooled onion and garlic, then gently mix with your hands until just combined — avoid overworking to keep the loaf tender.

   For this step

   • 1 1/2 lbGround lamb (80/20)
   • 1/2 cupPanko breadcrumbs
   • 1 eachLarge egg
   • 3/4 cupCrumbled feta cheese
   • 2 tspDried oregano
   • 1 lemonLemon (zest plus 1 tbsp juice)
   • 2 tspKosher salt and freshly ground black pepper
   
3. 3

   Step 3: Shape and chill the loaf

   Shape the mixture into a compact loaf roughly 8 inches long and 3–4 inches wide on a piece of heavy-duty foil or a grill-safe baking tray. Chill the formed loaf in the refrigerator for 10–15 minutes to help it set and hold its shape on the grill.
   
4. 4

   Step 4: Grill over indirect heat

   Set up the grill for indirect cooking (coals or burners on one side only). Place the loaf over the cooler side of the grill, close the lid, and cook until an instant-read thermometer reads 160°F (71°C) in the center, about 30–35 minutes. Rotate once halfway for even color if desired.
   
5. 5

   Step 5: Rest the meatloaf

   Remove the loaf from the grill and tent loosely with foil. Let it rest 10 minutes so juices redistribute and it firms up for cleaner slices. Use this time to warm plates and prepare simple sides.
6. 6

   Step 6: Slice and serve

   Slice the meatloaf into thick pieces and serve with lemon wedges for squeezing over the top. A dollop of plain Greek yogurt or tzatziki, a simple salad, and grilled vegetables make perfect accompaniments.
   

1. Preheat the grill to medium (about 350°F/175°C) and place a small cast-iron skillet or grill-safe pan on the grate. Add the olive oil, then sweat the finely diced red onion and minced garlic until softened and fragrant, about 4–6 minutes; remove from the grill to cool slightly.
2. In a large bowl, add the ground lamb, panko, beaten egg, crumbled feta, dried oregano, lemon zest and 1 tablespoon lemon juice, and the salt-and-pepper blend. Add the cooled onion and garlic, then gently mix with your hands until just combined — avoid overworking to keep the loaf tender.
3. Shape the mixture into a compact loaf roughly 8 inches long and 3–4 inches wide on a piece of heavy-duty foil or a grill-safe baking tray. Chill the formed loaf in the refrigerator for 10–15 minutes to help it set and hold its shape on the grill.
4. Set up the grill for indirect cooking (coals or burners on one side only). Place the loaf over the cooler side of the grill, close the lid, and cook until an instant-read thermometer reads 160°F (71°C) in the center, about 30–35 minutes. Rotate once halfway for even color if desired.
5. Remove the loaf from the grill and tent loosely with foil. Let it rest 10 minutes so juices redistribute and it firms up for cleaner slices. Use this time to warm plates and prepare simple sides.
6. Slice the meatloaf into thick pieces and serve with lemon wedges for squeezing over the top. A dollop of plain Greek yogurt or tzatziki, a simple salad, and grilled vegetables make perfect accompaniments.