This keto loaded meatloaf has a Mediterranean influence and is packed with aromatic spices, salty feta and sweet cranberries. Perfect for Sunday lunch served with roasted cauliflower.
Add the lamb, coriander, cumin, cinnamon, onion powder and egg to a mixing bowl. Mince the garlic and add to the bowl. Use your hands to thoroughly mix together.
Turn the lamb mixture out onto a sheet of plastic wrap and press into a rectangle shape about 1/2 inch thick.
Scatter the spinach and mint over the lamb along with the pine nuts and cranberries then crumble over the feta cheese.
Carefully lift the long edge over towards you, using the plastic wrap to roll the meat and filling. Once the edges meet, pinch together tightly sealing the filling inside. Refrigerate for 20 minutes to firm.
Preheat the oven to 350 degrees Fahrenheit.
Carefully turn the meatloaf out of the wrap and into a loaf tin.
Transfer to the oven to bake for 30 minutes, then increase the heat to 400 degrees for a further 15 minutes until cooked through and well browned.