Ingredients
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½ teaspoon vegetable oil
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2 slices dry bread, diced
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½ teaspoon vegetable oil, or as needed
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¼ cup milk
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1 pound ground lamb
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1 egg
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4 cloves minced garlic
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2 tablespoons chopped fresh thyme
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1 tablespoon Worcestershire sauce
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1 tablespoon lemon zest
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1 teaspoon ground coriander
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1 teaspoon dried basil
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1 teaspoon dried rosemary, crushed
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¾ teaspoon salt
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¼ teaspoon ground black pepper
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¼ cup tomato sauce
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5 leaves fresh mint, finely chopped
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2 tablespoons balsamic vinegar
Directions
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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.
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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.
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Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
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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 |
| 30g | Fat |
| 12g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 409 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 12g | 62% |
| Cholesterol 125mg | 42% |
| Sodium 735mg | 32% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 5% |
| Total Sugars 4g | |
| Protein 22g | 45% |
| Vitamin C 7mg | 8% |
| Calcium 97mg | 7% |
| Iron 3mg | 19% |
| Potassium 431mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
