This tangy, creamy, and far more nutritious and tasty than store-bought Greek yogurt ranch dressing.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 1 9×5-inch loaf pan |
Ingredients
- ½ teaspoon vegetable oil
- 2 slices dry bread, diced
- ½ teaspoon vegetable oil, or as needed
- ¼ cup milk
- 1 pound ground lamb
- 1 egg
- 4 cloves minced garlic
- 2 tablespoons chopped fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon zest
- 1 teaspoon ground coriander
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary, crushed
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup tomato sauce
- 5 leaves fresh mint, finely chopped
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×5-inch loaf pan with oil.
- Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
- 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.
- Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
- 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
| Calories | 409 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 12 g |
| Sodium | 735 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Forgot to add the egg and still tasted amazing x
It was absolutely delicious. Sorry forgot to take a picture.
I used Panko bread crumbs instead of bread. I thought it was very tasty. I would make this again.
I followed the recipe carefully although I had slightly less lamb. It was easy to make and was delicious hot and cold!
I followed this recipe exactly and really liked it a lot…except for the amount of lemon zest called for. It was pretty lemony, which I normally like a lot. But going forward, I recommend 1 teaspoon, not a tablespoon, of lemon zest! And I recommend draining the fat before serving it. Thanks for the recipe–very good!
Hi, I made this with almond milk and and fresh herbs. Wonderful!
Made as written. Delicious! We did use dried herbs except for the mint. I had doubts about the mint, but it was very subtle. Served with a Greek pasta salad. It’s going in the rotation!