Ingredients:

  • 1 lb Ground Lamb (80/20 fat ratio)
  • 1 lb Ground Beef (90/10 lean)
  • 1/2 cup Yellow Onion, finely diced
  • 2 Tbsp Fresh Garlic, minced
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk or Buttermilk
  • 2 tsp Dried Oregano (Greek preferred)
  • 1 tsp Dried Marjoram
  • 1/2 tsp Ground Cumin
  • 1 Tbsp Red Wine Vinegar
  • 1 1/2 tsp Salt (Kosher or Sea)
  • 1 tsp Freshly Ground Black Pepper
  • 4 oz Feta Cheese, crumbled
  • 1/4 cup Plain Greek Yogurt (full-fat)
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Dill, finely chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing an overhang.
  2. Sauté the diced onion over medium heat until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer the aromatics to a small bowl and let them cool completely.
  3. In a large mixing bowl, whisk together the eggs, milk, red wine vinegar, Panko, salt, and pepper. Let stand for 5 minutes until the Panko is softened.
  4. Stir in the dried oregano, marjoram, cumin, and the cooled onion/garlic mixture.
  5. Add the ground lamb and ground beef to the bowl. Using very light hands, mix just until combined. Do not overwork the meat.
  6. Cover the bowl and refrigerate the meat mixture for at least 30 minutes to allow flavors to meld and structure to set.
  7. Prepare the Feta Swirl: In a separate small bowl, gently combine the crumbled feta, Greek yogurt, lemon zest, and fresh dill. Set aside.
  8. Press half (or slightly more) of the chilled meat mixture into the bottom of the prepared loaf pan, forming an even layer.
  9. Spread the Feta Swirl mixture evenly over the meat layer, keeping it about 1 cm away from the edges.
  10. Gently place the remaining meat mixture on top of the Feta layer. Carefully seal the edges and smooth the top.
  11. Bake for 50–60 minutes, or until the internal temperature registers 165°F (74°C) using an instant-read thermometer.
  12. Remove the pan from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. Use the parchment paper overhang to gently lift the loaf onto a cutting board. Slice and serve immediately.