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