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To make the meatloaf, put the onions, eggs, garlic, spices and bulgur into a medium bowl. Set aside in the fridge for an hour, to soak and ‘bloom’. Add the lamb, courgette, coriander, mint, 2 tablespoons of the oil, 1½ teaspoons of salt and a good grind of pepper and mix well to combine.
Meanwhile, make the caramelised onions. Put the oil into a medium saucepan and place on a medium-low heat. Add the onions, sugar, ¾ teaspoon of salt and some pepper and cook for 15–20 minutes, stirring often, until slightly caramelised. Add the molasses and spices and cook for another 5 minutes. Remove from the heat.
Swirl the pomegranate molasses into the yoghurt and set aside.
Preheat the oven to 180°C fan.
Place a 28cm cast-iron overproof sauté pan on a high heat and, when hot, add the remaining oil and spread it in the pan. Add the meatloaf mixture and, using your fingers, quickly pat down and immediately place in the oven. Bake for 20 minutes. Spread the caramelised onion topping evenly on top and bake for a further 10–12 minutes. Remove from the oven and set aside for 15 minutes, to rest.
Sprinkle over the extra mint and coriander leaves and the pomegranate seeds, if using. Serve warm or at room temperature, with the pomegranate yoghurt alongside.