My local butcher makes a wonderful Mediterranean Lamb meatloaf. DT and I really enjoy this blend, but we are not always at home, so I have learned to make my own. This recipe can use beef or lamb (or a combo). There is no added salt in the meatloaf. Use your own judgment – but with salty olives and cheese, this mixture is plenty salty already.
One large acorn squash, about 2.5 pounds
Olive, canola or vegetable oil
1/2 pound ground lamb or beef, or a combination
1/4 cup pitted Kalamata olives, quartered lengthwise
2 cloves garlic, coarsely chopped
1/4 cup slivered soft sun-dried tomatoes
handful fresh parsley, coarsely chopped, plus additional for garnish if desired
1 teaspoon dried oregano
Ground black pepper, to taste
2 ounces feta cheese, crumbled, about 1/3 cup
Heat oven to 400°. Line a baking sheet with parchment paper. Wash the squash and carefully slice in half lengthwise. Use a spoon to scrape-out the seeds. Brush the cut edges with a little oil. Place the acorn squash halves, cut-side down, on the baking sheets and bake for 30 minutes.
While the squash bakes, place the ground meat, olives, garlic, sun-dried tomatoes, parsley, oregano and pepper in a small bowl. Use a spoon (or you fingers) to mix the meatloaf until well blended. Then gently blend in the crumbled cheese, so that the crumbles remain whole.
Remove the baking sheet from the oven and invert the squash. Gently press half of the meatloaf mixture into the bowl of the squash. Return to oven and roast for an additional 25-30 minutes, or until the meatloaf has just cooked through. Remove from oven; let rest five minutes and serve, garnished with additional fresh parsley, if desired.
Serves 2.
Mediterranean Meatloaf ingredidents
Half-baked squash, stuffed with the meatloaf, ready for the oven