Cocos Paleo Kitchen

food with a purpose

Home » Mediterranean Meatloaf {paleo}

Mediterranean Meatloaf {paleo}

by

If you like meatloaf and mediterranean food, you will like this Mediterranean Loaf using ground lamb! It’s no secret that I wasn’t a big fan of lamb meat that long ago but in efforts of making my hubby happy, I kept giving it a try ….and now I am a lamb lover!

One of my favorite quick stops for a meal out is mediterranean food! I don’t think there is anything that I have tried that I haven’t liked. I actually don’t know if adding pepperoncini’s and kalamata olives to a chicken salad makes it greek or mediterranean but it brings an added flavor and freshness to the plate and I love it! 

While trying to figure out what to do with my ground lamb, mediterranean food came to mind AND so did a meatloaf – so why not combine the two ideas? I simply added some ingredients that I usually add to a salad when eating at a restaurant and voilá ……a fun twist on a traditional meatloaf.

Serve this loaf along side some babaganoush, hummus, or tabbouleh. You can even load up some roasted cauliflower with garlic and serve on the side…..mashed or riced works well too! No matter what side you choose, this meatloaf will be the star!

Roasted Cauliflower recipe

Babaganoush recipe

 

Mediterranean Meatloaf
Write a review
Save Recipe
Print
Meatloaf
  1. 2 lb ground lamb
  2. 1/3 cup roasted red peppers, diced
  3. 1/4 cup kalamata olives, diced
  4. 1/2 red onion, diced
  5. 2 tbsp pepperonis, diced
  6. 1/2 cup almond flour
  7. 1 8oz canned tomato sauce,
  8. divided (4 oz for meatloaf/4 oz for glaze)
  9. 1/2 cup feta crumbles*
  10. 2 eggs
  11. 2 garlic cloves, minced
  12. 2 tbsp dried oregano
  13. 1 tsp salt
  14. 1 tsp pepper
Glaze
  1. 4 oz tomato sauce
  2. 1 tbsp mustard
  3. 1 tbsp coconut sugar
  4. 1/4 tsp cayenne
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk the eggs in a small bowl and dice up all the veggies as written.
  3. Add the ground lamb and all the ingredients listed (other than glaze ingredients) and blend in all together with hands.
  4. Whisk glaze ingredients together in a small bowl.
  5. Place & press meat mixture into a loaf pan. Using about 3 tbsp of glaze, brush on top of meatloaf (keep remaining glaze to warm and drizzle on when serving).
  6. Bake at 400 degrees for 55 minutes. Take out and let sit 15 minutes before slicing into.
  7. Top with fresh parsley, feta crumbles and additional glaze. Serve with cauliflower mash or your favorite side!
Notes
  1. *optional
Cocos Paleo Kitchen https://www.cocospaleokitchen.com/

Comments

  1. Great looking recipe, as always! I would like to try all the dressings!!! okay, honey mustard and ranch are top of the list.

  2. My favorite dressing is the Green Goddess but I can’t wait to try their Sesame Ginger Vinaigrette!!!

  5. Italian Vinaigrette – we love to put it on a kale and cabbage slaw for an easy side dish!

    • Karina ….not sure why it’s not letting comment directly to you but yes, I love them all too!

      Kim — honey mustard it delish!!!!

      Good luck Ladies!

  7. This meatloaf looks so yummy!! I Can not wait to try it!! I love the vegan ranch dressing!!

  9. I absolutely love, love, lamb!!! Can’t wait to try this new meatloaf version:) My fav dressing is Caesar, but I’d love to try the Lemon Turmeric Vinaigrette!! Thanks for always giving us great recipe ideas!! And of course a chance to win some goodies too:)

  11. Looks yummy! I’m looking forward to trying the lemon turmeric vinaigrette dressing😋

  15. I can’t wait to try the vegan ranch as we have a severe egg allergy in the family-so this could be a game changer!

Ad

GET THE LATEST IN YOUR INBOX!

Stay Connected

Ad

#foodwithapurpose

Work with me! (Click on photo above)