Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.
Ingredients
- 0.5 teaspoons vegetable oil
- 2 slices dry bread , diced
- 0.5 teaspoons vegetable oil , or as needed
- 0.25 cups 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
- 0.75 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 cups tomato sauce
- 5 leaves fresh mint , finely chopped
- 2 tablespoons balsamic vinegar
Instructions
-
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.
Nutrition Facts
Per serving
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