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To make the meatloaf, put the onion, eggs, garlic, spices and bulgur into a medium bowl. Set aside in the fridge for an hour, to soak and ‘bloom’.
Add the lamb, courgettes, coriander, mint, oil, 1½ teaspoons of salt and a good grind of black pepper and mix well to combine.
Meanwhile, make the caramelised onions. Put 3 tablespoons of oil into a medium saucepan and place on a medium-low heat.
Add the onions, sugar, ¾ teaspoon of salt and a few grinds of black pepper and cook for 15–20 minutes, stirring often, until slightly caramelised.
Add the remaining topping ingredients and cook for another 5 minutes. Remove from the heat and set aside.
Swirl the pomegranate molasses into the yoghurt and set aside.
Preheat the oven to 180°C fan.
Place a 28cm cast iron skillet on a high heat and, when hot, add the final tablespoon of oil and the meatloaf mixture.
Using your fingers or a heatproof spatula, quickly pat the mixture 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 30 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.