Balsamic-Glazed Lamb Meatloaf with Sun-dried Tomato Pesto

Balsamic-Glazed Lamb Meatloaf with Sun-dried Tomato Pesto: Main Image

Quick Facts

Servings: 6
Prep Time: 30 min.
Cook Time: 30 min.
Total: 60 min.
A new twist on the tried and true meatloaf recipes of the past.

Ingredients

  • 1 1/2 lbs lamb, ground
  • 12 oil-packed sun-dried tomatoes
  • 2/3 cup basil leaves
  • 1/3 cup pine nuts, toasted
  • 1/4 cup Pecorino cheese, grated
  • 3 garlic cloves
  • 1 egg
  • Salt and pepper, to taste
  • 1/2 cup panko bread crumbs
  • 2 Tbs tomato paste
  • 1 Tbs light brown sugar
  • 2 Tbs balsamic vinegar

Directions

  • In a food processor, puree tomatoes, basil, pine nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in bread crumbs and ground lamb. On a foil-lined, rimmed baking sheet, form the mixture into an 8-inch long log.
  • In a bowl, mix together tomato paste, brown sugar, and balsamic vinegar; brush over meatloaf. Bake at 400°F for 30 minutes, basting with glaze every 10 minutes.
  • Serve with mashed potatoes and green beans.

Nutrition Facts

Calories 470
  Calories from Fat 320 (68%)
(55%)Total Fat 36g
(68%)Saturated Fat 14g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
(41%)Cholesterol 123mg
(9%)Sodium 221mg
(15%)Potassium 518mg
Total Carbohydrate 13g
(6%)Dietary Fiber 1g
Sugars 4g
Sugar Alcohols 0g
(48%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.