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For the potatoes: Toss everything into a large baking tray, cover tightly with foil, and bake at 180°C (fan-forced) for 30 minutes. They’ll soften and soak up all that bright, lemony flavour – the perfect partner to the rich meatloaf.
For the meatloaf: Combine all the meat ingredients in a large bowl and mix well with your hands. Divide the mixture in half. Shape one half into a log and gently flatten the centre – this is where your eggs and feta will go. Lay them down the middle, then cover with the second half of the mince and seal the edges to make one solid loaf.
Once the potatoes are done softening, take the tray out of the oven and carefully rearrange them to make room for the meatloaf in the centre. Place the meatloaf right in the middle, give it a light drizzle of olive oil (or brush over some of the oils from the pan) and return the tray to the oven – this time uncovered – for another 20–25 minutes.