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–+ servings

Greek Lamb Meatloaf with Tzatziki and Warm Pita

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/3 cup crumbled feta
  • 1/4 cup finely diced red onion
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup plain Greek yogurt
  • 1/2 cup grated cucumber, squeezed dry
  • 4 pita breads

fremgangsmåte
 

  • Preheat the pellet smoker to 275°F. Set it up for indirect cooking, and lightly oil a small rimmed baking pan.
  • In a large bowl, combine the ground lamb, breadcrumbs, egg, feta, red onion, garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined to help keep the meatloaf tender.
  • Shape the mixture into a compact loaf in the prepared pan. Place the pan in the smoker and cook until the center reaches 160°F on an instant-read thermometer, about 1 hour to 1 hour 20 minutes. Rest the meatloaf for 10 minutes before slicing.
  • While the meatloaf cooks, stir together the Greek yogurt, squeezed cucumber, and lemon juice in a small bowl. Refrigerate the tzatziki until ready to serve.
  • Warm the pita breads on the smoker for 1 to 2 minutes per side, just until soft and heated through. Serve them with slices of lamb meatloaf and the chilled tzatziki.

merknader

Squeeze the grated cucumber well so the tzatziki stays thick rather than watery. Mix the lamb gently and check the temperature in the center of the loaf, since leaner lamb can dry out if overcooked. Warm the pita just before serving so it stays soft beside the smoky meatloaf.
Course: Main Course
Cuisine: Mediterranean
Equipment: Pellet Smoker, Rimmed Baking Pan, Mixing Bowl, Instant-Read Thermometer, Small Bowl