Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.
Ingredients
- vegetable oil: 0.5 tsp
- slices dry bread: 2 piece (diced)
- vegetable oil: 0.5 tsp (or as needed)
- milk: 0.25 cup
- ground lamb: 1 pound
- egg: 1 piece
- garlic: 4 clove (minced)
- fresh thyme: 2 Tbsp (chopped)
- Worcestershire sauce: 1 Tbsp
- lemon zest: 1 Tbsp
- ground coriander: 1 tsp
- basil: 1 tsp (dried)
- rosemary: 1 tsp (crushed, dried)
- salt: 0.75 tsp
- ground black pepper: 0.25 tsp
- tomato sauce: 0.25 cup
- leaves fresh mint: 5 piece (chopped)
- balsamic vinegar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
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Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
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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.
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Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
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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.
