Lamb meatloaf

    1 hour 10 min

    This is a Mediterranean-style lamb meatloaf. Serve with tomato cucumber salad and a mint salad dressing. Leftovers make a great sandwich.


    1 person made this

    Ingredients
    Serves: 4 

    • 1/2 teaspoon vegetable oil
    • 2 slices dry bread, diced
    • 1/2 teaspoon vegetable oil, or as needed
    • 4 tablespoons milk
    • 450g minced 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 freshly ground black pepper
    • 4 tablespoons tomato ketchup
    • 5 leaves fresh mint, finely chopped
    • 2 tablespoons balsamic vinegar

    Method
    Prep:30min  ›  Cook:35min  ›  Extra time:5min cooling  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a loaf tin 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 tin.
    4. Combine ketchup and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
    5. Bake in the preheated oven until no longer pink in the centre, about 35 minutes. Remove and let cool for 5 minutes before serving.

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