Mediterranean layered lamb mince meatloaf

ingredients

• • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 kilogram lamb mince
  • 1 1/2 cup fresh breadcrumbs
  • 1/2 cup basil leaves, chopped
  • 1/2 cup pitted kalamata olives
  • 1/4 cup tomato paste
  • 1 egg, whisked
  • 240 gram jar roasted red capsicums, drained, chopped
  • 180 gram jar marinated eggplant, drained
  • 1 courgette, cut into ribbons (see recipe tip)
  • 100 gram feta, crumbled
  • 1 tablespoon pine nuts
  • crispy roast potatoes, roasted cherry tomatoes, mixed salad leaves to serve

method

• • 1

    Preheat oven to moderate, 180°C. Grease a 12 x 24cm loaf pan with baking paper, allowing edges to overhang by 5cm.

  • 2

    In a large frying pan, heat oil on medium. Sauté onion and garlic for 2-3 minutes until tender. Remove from pan. Cool.

  • 3

    In a large bowl, combine mince, onion mixture, breadcrumbs, basil, olives, paste and egg. Season.

  • 4

    Press half the mince mixture into base of pan. Layer capsicum, eggplant and half the courgette on top. Press remaining mince mixture onto vegetables. Finish with remaining courgette, then sprinkle feta and pine nuts over.

  • 5

    Bake for 55-60 minutes until meatloaf is cooked through and golden. Set aside for 5 minutes.

  • 6

    Lift from pan. Serve sliced with potatoes, tomatoes and salad.

notes

• Use a vegetable peeler to peel courgette into ribbons.