Lamb meatloaf
Plain ol' meatloaf, but a bit healthier (and with lamb)
Servings: 4
Equipment
- mixing bowl large
- loaf tin lightly greased
- aluminium foil
Ingredients
- 700 g mined lamb lean
- 1 brown onion finely diced
- 1/4 tsp thyme dried
- 1/4 tsp basil dried
- 1/4 tsp tarragon dried
- 1/4 tsp oregano dried
- 400 g can of chopped tomatoes
- 2 tbsp tomato sauce
- 70 g breadcrumbs wholemeal preferred
- 2 eggs lightly beaten
- 250 g frozen spinach defrosted
- 1/4 cup pine nuts lightly toasted
Instructions
- Preheat oven to 180°C. Lightly grease or oil loaf tin.
- In a large bowl, mix all ingredients using your hands.700 g mined lamb, 1 brown onion, 1/4 tsp thyme, 1/4 tsp basil, 1/4 tsp tarragon, 1/4 tsp oregano, 400 g can of chopped tomatoes, 2 tbsp tomato sauce, 70 g breadcrumbs, 2 eggs, 250 g frozen spinach, 1/4 cup pine nuts
- Press mixture into loaf tin, cover with foil and bake for 40 minutes.
- Remove foil and bake for a further 15 minutes. Meatloaf is complete when reaching 65°C in the centre, or when a brown crust has formed.
- Tilt loaf tin and drain off any excess liquid.
- Let meatloaf stand for 10 minutes before cutting and serving.
Notes
Meatloaf can be dry, so serve with a side salad, and maybe some type of sauce (barbeque or tomato works well, as does a gravy).