Food & dining

Recipe for Greek-style meat loaf

Greek-style meat loaf
Karoline Boehm Goodnick for The Boston Globe
Greek-style meat loaf

6 servings

Made with ground lamb, which typically contains more fat than lean ground beef, this meat loaf is rich and moist, accented with garlic, onion, parsley, and oregano. Serve thick slices on a bed of sauteed spinach, along with rice or roasted potatoes. For a condiment to accompany the loaf, if desired, serve tomato sauce, plain yogurt blended with feta, or Dijon mustard.

pounds ground lamb
cups fresh bread crumbs
1small onion, grated
2cloves garlic, finely chopped
1egg, lightly beaten
½cup packed chopped fresh parsley
1tablespoon Dijon mustard
1teaspoon dried oregano
1teaspoon kosher salt
½teaspoon freshly ground black pepper

1. Set the oven at 350 degrees.

2. In a large bowl, combine the lamb, bread crumbs, onion, garlic, egg, parsley, mustard, oregano, salt, and pepper. Mix with a fork to thoroughly combine. Transfer to a 9-inch-by-5-inch metal or glass loaf pan and smooth the top.


3. Bake for 55 to 60 minutes or until golden brown and the top feels firm. An instant-read thermometer should read between 155 and 160 degrees. Remove from the oven and let stand for 5 minutes. Cut into thick slices. Lisa Zwirn

Lisa Zwirn can be reached at