Balsamic-Glazed Lamb Meatloaf

Balsamic-Glazed Lamb Meat Loaf

When I saw this recipe online I knew we HAD to make it! We love lamb and we love meatloaf! It’s a win-win. This is actually a pretty healthy recipe because it includes the beans and veggies. It comes in at 500 calories. Doesn’t it look too delicious to be that low in calories?

Balsamic-Glazed Lamb Meat Loaf

We like the look of free forming our meatloaf, it looks more rustic and you get the yummy crust on three sides! A really good balsamic and some quality local lamb are key, in our opinion, to making this recipe outstanding! The balsamic needs to be aged for as long as possible. This makes it sweeter and so delicious!

Balsamic-Glazed Lamb Meat Loaf

This is a great weeknight recipe, especially if you use canned beans. You can have this one on the table in under an hour! Most of that time is just letting the meatloaf do it’s thang. This Balsamic-Glazed Lamb Meat Loaf was an excellent twist on the classic meat loaf!

Balsamic-Glazed Lamb Meat Loaf
 
Prep time
Cook time
Total time
 
Recipe:
Serves: 4
Ingredients
  • 2 slices white sandwich bread, torn into small pieces
  • 1 pound ground lamb
  • 1 large egg
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • kosher salt and black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 small red bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 tablespoon fresh lemon juice
Instructions
  1. Heat oven to 400° F. In a large bowl, combine the bread and 3 tablespoons water. Add the lamb, egg, half the garlic, half the thyme, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Place the mixture on a foil-lined baking sheet and shape into a 6-inch loaf (about 3 inches thick). Bake, brushing with the balsamic vinegar several times during cooking, until a thermometer inserted in the center registers 150° F, 30 to 35 minutes. Let rest at least 5 minutes before slicing.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and the remaining garlic and thyme and cook, tossing occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 2 to 3 minutes; stir in the lemon juice. Serve with the meat loaf.
Nutrition Information
Calories: 504 Fat: 35 Saturated fat: 13 Carbohydrates: 21 Sugar: 3 Sodium: 842 Protein: 24 Cholesterol: 136

 

Comments are closed.