Lamb and feta cheese seems an unusual combination when I first hear of this a few years ago from Swiss/Austrian friends who serve us delicious lamb and feta burgers.
In a Covid culinary moment, I decide to see if I can replicate this combination and search for a recipe for a meatloaf with lamb and feta. To my amazement, I discover a January 1997 recipe for Lamb Meat Loaf with Feta Cheese on the Southern Living website, a magazine I haven’t seen for many years in Vancouver but I see is still very active and interesting.
I made this meatloaf twice, the second time with great success. The first time, it does a belly flop when I turn it out of the pan.
Here’s how I modify the recipe to my taste: replace the green bell pepper with red pepper, added more fresh herbs, particularly rosemary, add chopped black olives and make a fresh tomato sauce, ‘Classic Tomato Sauce’ from the Epicurious site, rather than a bought sauce as suggested. Additionally, to avoid the belly-flop routine, I make the full recipe, which is for 8 servings and put all the ingredients including the toasted pine nuts but not the feta cheese and olives, in the food processor for two spins to fully integrate all the ingredients before I layer the pan with the mixture and the feta cheese and olives. A big bonus with this recipe is that it freezes really well, so I slice the meatloaf and individually pack slices for the freezer.
The big decision, of course, is what wine to serve with it.
My thoughts turn to a Nebbiolo wine from Greece that we enjoy in Nicosia, Cyprus earlier in the year. This delicious Nebbiolo from the organic vineyards of Ktima Karipidis in Thessalia, Greece with its full body tannins, high acidity and distinctive scent of fruit and liquorice would be a good match with the lamb and feta meatloaf with its tomato sauce. In my mind’s eye, I see myself enjoying this Greek Nebbiolo with my newly discovered meatloaf!. Fantastic!
I have not been to the Thessaly area of Greece but I read that the area is bordered by Greek Macedonia and the Aegean Sea and has a thriving viticulture industry. The wine waiter at Beba Restaurant, Nicosia, recommends this wine to us. It was a good recommendation, which we thoroughly enjoy. The Nebbiolo grape is usually associated with high quality wines from the Piedmont area of Italy.
Closer to home here on the West Coast, we enjoy the meatloaf with our house Pinot Noir, which is from the Meyer Family Vineyard in Okanagan Falls, B.C: also a good choice with the lamb and feta.
Taking time to discover new recipes and imagining wine pairings is enjoyable and creative in these unusual times and brings a smile to my face.
Perhaps the Heartman says it best with his inspiring ♥️ heart creations.
Southern Living magazine: www.southernliving.com
(Search their recipes: Lamb Meat Loaf with Feta Cheese).
Classic Tomato Sauce www.epicurious.com
Beba Restaurant, Nicosia, Cyprus. email@example.com
Ktima Karipidis www.karipidi.gr
Meyer Family Vineyards www.mfvwines.com
I can almost smell to flavours from the lamb. It looks delicious. Cheers Stephen.
Thanks so much! The tomato sauce is an essential part and I think that’s what would make this so good with an Italian style wine! Cheers!