Description
Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.
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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×5-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.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 4