Forget ordinary meatloaf; this lamb meatloaf is exploding with the Italian flavors of balsamic vinegar, basil, and sundried tomatoes.
Prep: 10 mins
Cook: 30 mins
Yields: 6 servings
12 oil-packed sundried tomatoes
2/3 cupfresh basil leaves
1/3 cuptoasted pine nuts
1/4 cupgrated Pecorino cheese
3 garlic cloves
1 large egg
Salt and pepper, to taste
1 1/2 lbsground American lamb
1/2 cuppanko breadcrumbs
2 tbsptomato paste
1 tbsplight brown sugar
2 tbspbalsamic vinegar
1Line a rimmed baking sheet with foil. Preheat the oven to 400ºF.
2In a food processor, puree the tomatoes, basil, nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in the lamb and breadcrumbs. Transfer the mixture to a bowl and form it into an 8-inch-long log.
Place the meatloaf on the baking sheet.
3In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.
4Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.
5Serve meatloaf slices with smashed potatoes and green beans, if desired.
Recipe and image provided by the American Lamb Board