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–+ servings

Greek Lamb and Spinach Mini Meatloaves with Mashed Potato Topping

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Rett Main Course
Kategori Greek
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground lamb
  • 2 cups fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 medium russet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup milk

fremgangsmåte
 

  • Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
  • Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes, then drain. Mash with the butter and milk until smooth. Set aside.
  • Heat a skillet over medium heat. Add the onion and garlic and cook until softened. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a large bowl, combine the ground lamb, feta, oregano, breadcrumbs, egg, salt, pepper, and the cooled spinach mixture. Mix until just combined.
  • Divide the mixture evenly among the muffin cups, pressing it down lightly. Spoon the mashed potatoes over the top of each mini meatloaf and spread to cover.
  • Bake for 25 minutes until the meat reaches 160°F internally. Let rest for 5 minutes before serving.

merknader

Use fresh spinach rather than frozen to avoid extra liquid in the meat mixture. The feta already adds salt, so taste the lamb mixture before adding the full amount of salt. These reheat well in the oven at 350°F with a splash of milk stirred into the potatoes to restore creaminess.
Course: Main Course
Cuisine: Greek
Equipment: Muffin Tin, Large Skillet, Mixing Bowl, Potato Masher, Saucepan