- 1/2 teaspoon vegetable oil
- 2 slices dry bread, diced
- 1/2 teaspoon vegetable oil, or as needed
- 1/4 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
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup tomato sauce
- 5 leaves fresh mint, finely chopped
- 2 tablespoons balsamic vinegar
- 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.
03/29/2018
recipepes.com
Lamb Loaf, recipe
PT15M
PT1H
5
455 calories