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–+ servings

Greek Lamb Mini Meatloaves with Tzatziki and Orzo

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/4 cup fresh mint, chopped
  • 1/2 cup crumbled feta cheese
  • 1 cup plain Greek yogurt
  • 1 cucumber, grated and squeezed dry
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 8 ounces orzo pasta
  • Salt and black pepper to taste

fremgangsmåte
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground lamb, breadcrumbs, egg, onion, 2 cloves of the minced garlic, oregano, mint, feta, and a pinch of salt and pepper. Mix until just combined.
  • Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
  • Bake for 25 minutes until the internal temperature reaches 160 degrees. Let the meatloaves cool completely before freezing in a single layer, then transfer to a freezer bag.
  • While the meatloaves bake, stir together the Greek yogurt, grated cucumber, remaining clove of minced garlic, dill, and lemon juice in a bowl to make the tzatziki. Season with salt and pepper, then cover and refrigerate.
  • Cook the orzo in boiling salted water according to package directions. Drain and set aside.
  • To serve, reheat the frozen meatloaves in a 350-degree oven for 15 minutes. Plate with warm orzo and a generous spoonful of tzatziki.

merknader

Make the tzatziki a day ahead so the flavors meld while the meatloaves freeze. If the cucumber releases extra liquid after sitting, give the tzatziki a quick stir before serving. Skip the feta if you prefer a milder meatloaf, but keep the mint for the signature Greek taste.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet, Pot