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Lamb Loaf

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"Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich."
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1 h 10 m servings 409 cals
Original recipe yields 4 servings (1 9x5-inch loaf pan)

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  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: 409 calories; 29.7 g fat; 12.2 g carbohydrates; 22.3 g protein; 125 mg cholesterol; 735 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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