Name: Balsamic-Glazed Lamb Meatloaf with Sundried Tomato Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 12 oil-packed sundried tomatoes; 0.67 cup fresh basil leaves; 0.33 cup toasted pine nuts; 0.25 cup grated Pecorino cheese; 3 garlic cloves; 1 large egg; Salt and pepper, to taste; 1.50 ground American lamb; 0.50 cup panko breadcrumbs; 2 tbsp tomato paste; 1 tbsp light brown sugar; 2 tbsp balsamic vinegar

CategoryGround LambCuisineAmerican

Forget ordinary meatloaf; this lamb meatloaf is exploding with the Italian flavors of balsamic vinegar, basil, and sundried tomatoes.

balsamic glazed lamb meatloaf with sundried tomato pesto

Yields1 Serving

Prep Time10 minsCook Time30 minsTotal Time40 mins

12 oil-packed sundried tomatoes

0.67 cup fresh basil leaves

0.33 cup toasted pine nuts

0.25 cup grated Pecorino cheese

3 garlic cloves

1 large egg

Salt and pepper, to taste

1.50 ground American lamb

0.50 cup panko breadcrumbs

2 tbsp tomato paste

1 tbsp light brown sugar

2 tbsp balsamic vinegar

Line a rimmed baking sheet with foil. Preheat the oven to 400ºF.

In 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.

In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.

Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.

Serve meatloaf slices with smashed potatoes and green beans, if desired.

Recipe and image provided by the American Lamb Board

Ingredients