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Photo of Mini lamb meatloaves with burghul, feta and roasted capsicum by WW

Mini lamb meatloaves with burghul, feta and roasted capsicum

2
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Baby potatoes

350 g, halved

Fennel

2 baby, cut into wedges

Zucchini

2 medium, cut into batons

Burghul, dry

⅓ cup(s), (55g)

Roasted capsicum, not in oil

100 g, finely chopped

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh lemon rind

2 tsp, finely grated

Lean lamb mince

400 g

Reduced fat feta cheese

40 g, crumbled

Balsamic glaze

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper.
  2. Spread potatoes over prepared tray and lightly spray with oil. Bake for 15 minutes. Add fennel and zucchini and bake for 20–25 minutes or until golden and tender.
  3. Meanwhile, lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil (see note). Combine 2 tablespoons burghul, 1 tablespoon capsicum, 1 tablespoon parsley and 1 teaspoon rind in a small bowl. Set aside.
  4. Combine remaining burghul, capsicum, parsley, rind, mince and feta in a large bowl. Press mince mixture into prepared dishes. Place on a baking tray and cover with foil. Bake with potatoes for 20 minutes. Remove from oven and drain off excess juices.
  5. Line baking tray with baking paper. Invert meatloaves onto prepared tray. Press reserved burghul mixture over meatloaves and lightly spray with oil. Bake for 5–10 minutes or until meatloaf is cooked through and topping is golden.
  6. Drizzle roasted vegetables with balsamic glaze and serve with meatloaves.

Notes

SERVING SUGGESTION: Baby spinach leaves. TIPS: You can also cook meatloaves in 4 holes of a ¾-cup (185ml) capacity Texas muffin tin Burghul is known as Middle Eastern pasta (also called bulgur). As it has already been pre-cooked and dried, it’s an easy way to add a serve of healthy wholegrains to your meal. Simply soak it in hot water to soften.

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