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Ingredients
| lemons: 1 |
| eggs: 2 (large) |
| balsamic vinegar: 2 Tbl |
| salt |
| black pepper |
| rolled oats: 1/2 cup |
| garlic: 4 cloves (thinly sliced) |
| shallot onions: 2 (finely chopped) |
| sun-dried tomatoes: 1/2 cup (chopped) |
| fresh rosemary: 1 Tbl (finely chopped) |
| ground lamb: 1.5 lbs |
Lamb, Balsamic and Sun Dried Tomato Meatloaf
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Heat oven to 375°F Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.
- In a large bowl, whisk together the eggs, vinegar, ¾ tsp salt and ½ tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
- Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.