Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
4
Yield:
1 9x5-inch loaf pan
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

409 calories; protein 22.3g; carbohydrates 12.2g; fat 29.7g; cholesterol 125mg; sodium 734.7mg. Full Nutrition
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