All Recipes Meat and Poultry Recipes Lamb Ground

Ingredients

½ teaspoon vegetable oil 2 slices dry bread, diced ½ teaspoon vegetable oil, or as needed ¼ cup milk 1 pound ground lamb 1 egg 4 cloves minced garlic 2 tablespoons chopped fresh thyme 1 tablespoon Worcestershire sauce 1 tablespoon lemon zest 1 teaspoon ground coriander 1 teaspoon dried basil 1 teaspoon dried rosemary, crushed ¾ teaspoon salt ¼ teaspoon ground black pepper ¼ cup tomato sauce 5 leaves fresh mint, finely chopped 2 tablespoons balsamic vinegar

Nutrition Info

409.3 calories carbohydrate: 12.2 g cholesterol: 125 mg fat: 29.7 g fiber: 1.5 g protein: 22.3 g saturatedFat: 12.4 g servingSize: - sodium: 734.7 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread, discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
Combine tomato sauce and mint, spread evenly over the meatloaf. Drizzle with balsamic vinegar.
Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

1 9x5-inch loaf pan

Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.