Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.
Made as written. Delicious! We did use dried herbs except for the mint. I had doubts about the mint, but it was very subtle. Served with a Greek pasta salad. It's going in the rotation!
Read MoreMade as written. Delicious! We did use dried herbs except for the mint. I had doubts about the mint, but it was very subtle. Served with a Greek pasta salad. It's going in the rotation!
I followed the recipe carefully although I had slightly less lamb. It was easy to make and was delicious hot and cold!
I followed this recipe exactly and really liked it a lot...except for the amount of lemon zest called for. It was pretty lemony, which I normally like a lot. But going forward, I recommend 1 teaspoon, not a tablespoon, of lemon zest! And I recommend draining the fat before serving it. Thanks for the recipe--very good!
I used Panko bread crumbs instead of bread. I thought it was very tasty. I would make this again.
