In the last week or so I have become addicted to feta cheese. I’ve always loved it but for some reason I can’t get enough of it. I guess our taste buds change over time and maybe my desire for the salty, smooth, creamy taste of feta has grown stronger. I had some lamb mince in the freezer and I thought about meatballs, moussaka and all of the other usual suspects but how could I incorporate my much loved feta? Time was running out for dinner so I threw it all together in a meatloaf.

There really wasn’t anything to it. Just add the ground lamb, chopped feta, onion, herbs, roast capsicum (bell peppers) etc. I was going to add olives but I didn’t think my son would eat them.

Lamb is has a very high fat content so it will shrink quite a bit which is good because you just drain the fat off after it’s cooked.

I just wish I would’ve had a bit of Greek yoghurt to blob on top but it was nice as is, just the same.

Lamb, Roast Capsicum & Feta Meatloaf

• 300gm lamb mince (or beef, pork, veal)
• 1 medium onion, chopped finely
• 2 garlic cloves, chopped finely
• roast capsicum (bell peppers), chopped finely
• 125gm feta, crumbled
• 1 egg

1. Mix ingredients together.
2. Press firmly into a greased baking dish and bake in a 170 deg C preheated oven for approximately 20 mins.
3. Slice and serve warm with a Greek salad and a dollop of Greek yoghurt or serve cold in a salad or on a sandwich.