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Mediterranean Lamb Meatloaf
Let's take a classic comfort food and add some Mediterranean flair. Chef Terry's meatloaf is made with wonderfully seasoned ground lamb, feta, and Mediterranean seasonings, and utilizes lentils as a binder for a gluten-free twist. This meal is rounded out with a side of turmeric rice, grilled zucchini, and a tahini yogurt sauce to dip all components into.
Nutritional facts
Protein
33g
Carbs
65g
Calories
610
Fat
24g
Ingredients
Canola and Olive Oil Blend, Turmeric, Mint, Plain Yogurt, Tahini Paste, Black Pepper, Cumin, Cilantro, Garlic, Granulated Onion, Egg, Fennel Seed, Zucchini, Onion, Basmati Rice, Feta Cheese, Kosher Salt, Baharat, Brown Lentils, Granulated Garlic, Lemon Juice, Crushed Red Pepper, Cayenne Powder, Chicken Stock, Ground Lamb
Reviews
3.9
Based on 199 reviews
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Ulrike Fieglein · 01/03/24
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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