Unique meatloaf recipe using ground lamb which transforms this basic dish into a traditional Greek favorite.
Soak basmati rice for 8 hours or overnight. Drain and cook as usual. Alternatively, use leftover cooked white rice.
Saute the chopped onion in butter until translucent and slightly browned.
Beat the eggs in a small glass bowl. Blend in seasonings.
Mix all ingredients together in a glass loaf pan and cook at 350 F/177 C for about 45 minutes until browned and crispy on top.
Slice and serve.
Refrigerate lamb loaf leftovers in a glass container with tight fitter lid for up to four days.