Lamb meat loaf with feta cheese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Pine nuts |
| 2½ | pounds | Lean ground lamb |
| 1 | medium | Green pepper, diced |
| 1 | medium | Onion, diced |
| 2 | cloves | Garlic, minced + |
| 2 | larges | Eggs |
| 2 | teaspoons | Ground pepper |
| 2 | teaspoons | Dried basil |
| 1 | teaspoon | Dried rosemary |
| ½ | teaspoon | Salt |
| 4 | ounces | Feta cheese, crumbled |
| 8 | ounces | Can tomato sauce |
| Garnishes: dried parsley fresh parsley sprigs | ||
Directions
Source: Southern Living Magazine 1/97 BAKE pine nuts in a shallow pan at 350 degrees F. stirring occasionally, 5 minutes or until toasted.
COMBINE pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9x5-inch loafpan. Sprinkle with cheese, and press remaining lamb mixture over cheese.
BAKE at 375 degrees F. for 1½ 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.
From the recipe files of suzy@...