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Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad |

Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad


  • 1 ½ pounds ground lamb
  • 3 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 egg
  • ¼ cup breadcrumbs
  • 2 tablespoons whole milk
  • ¼ cup finely chopped mint
  • ½ lemon, zested
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper, optional

for the Spiced Yogurt

  • 1 ½ cups Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped mint
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • Kosher salt

for the Israeli Salad

  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 350°F and line a baking sheet with parchment paper lightly coated with cooking spray or oil.  
  2. Heat one tablespoon oil In a medium skillet over medium heat.  Cook onions and garlic until softened and translucent, approximately 4-5 minutes, stirring occasionally.  Remove from heat and let cool.  Meanwhile, combine egg, breadcrumbs, and milk in a small bowl.
  3. In a large mixing bowl, gently combine ground lamb with the onion mixture, breadcrumb mixture, mint, lemon zest, and spices until just fully combined.  Spread mixture on the baking sheet and form into a log approximately 8” x 4”.  Brush remaining two tablespoons on meatloaf and cook for 35 minutes.  Remove from oven, raise temperature to 500°F, and once temperature is reached, continue to cook meatloaf for an additional 5-10 minutes or until the internal temperature reaches 160°F.  
  4. Slice meatloaf and serve with spiced yogurt and Israeli salad.

for the Spiced Yogurt

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt.  Let sit for 30 minutes to allow flavors to meld (or make ahead and refrigerate).  Re-season with salt and lemon juice if needed before serving.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.