Lamb Loaf

Lamb Loaf
  • 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


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
  2. Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
  3. 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.
  4. Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
  5. 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
Lamb Loaf, recipe PT15M PT1H 5 455 calories

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