Ingredients
4
4 servings
- •0.5 teaspoon vegetable oil
- •2 slices dry bread, diced
- •0.5 teaspoon vegetable oil, or as needed
- •0.25 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
- •0.75 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.25 cup tomato sauce
- •5 leaves fresh mint, finely chopped
- •2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
- Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
- 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.
- Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 409
- Carbohydrate: 12g
- Fat: 30g
- Fiber: 2g
- Protein: 22g
- Sugar: 4g
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