- Step 1
Place burghul in a large bowl. Pour over enough boiling water to cover. Stand for 15 minutes. Drain well. Return to bowl.
- Step 2
Preheat the oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round springform pan.
- Step 3
Add mince, egg, garlic, worcestershire sauce, tomato paste, chilli, cinnamon and parsley to burghul. Season with salt and pepper. Mix well. Press mixture into the prepared pan. Smooth surface. Place on a baking tray. Bake for 30 minutes or until meatloaf is firm. Stand for 5 minutes.
- Step 4
Meanwhile, heat oil in a frying pan over medium heat. Cook the onion, stirring, for 15 minutes or until golden and caramelised.
- Step 5
Drain excess pan juices from meatloaf. Remove from pan. Top with onion, almond, fetta and lemon zest. Cut into wedges. Serve with salad leaves.
Try serving this meatloaf with a dollop of Greek yoghurt instead of the fetta.
Prepare in advance: Make step 4 (caramelised onion). Cool. Store in an airtight container in the fridge for up to 3 days. Stand at room temperature for 10 minutes before using.