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–+ servings

Greek Lamb Meatloaf Muffins with Couscous and Roasted Zucchini

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons finely chopped red onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium zucchini, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 cup dry couscous
  • 1 cup boiling water
  • 1 tablespoon lemon juice

fremgangsmåte
 

  • Heat the oven to 400°F. Line a standard 12-cup muffin pan with 8 paper liners, or lightly grease 8 cups.
  • In a large bowl, combine the ground lamb, egg, breadcrumbs, feta, red onion, garlic, oregano, salt, and black pepper. Mix gently until just combined.
  • Divide the lamb mixture among the 8 prepared muffin cups. Shape each portion lightly so it fills the cup without packing it too tightly.
  • Spread the zucchini on a baking sheet and toss it with the olive oil. Roast the zucchini on the oven’s lower rack while the meatloaf muffins bake on the center rack. Cook for about 20 to 25 minutes, until the zucchini is tender and the lamb is cooked through.
  • While the meatloaves bake, place the couscous in a heatproof bowl. Pour the boiling water over it, cover the bowl, and let it stand for 5 minutes. Fluff with a fork, then stir in the lemon juice.
  • Serve the lamb meatloaf muffins with the couscous and roasted zucchini.

merknader

For meal prep, let the meatloaf muffins, couscous, and zucchini cool before portioning them into freezer-safe containers. Freeze the components together for up to 2 months, then thaw in the refrigerator and reheat until hot. Keep the lamb mixture loosely packed in the muffin cups for a tender texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Standard Muffin Pan, Baking Sheet, Large Mixing Bowl, Heatproof Bowl