February Recipe: Balsamic Glazed Lamb Meat Loaf

February Recipe: Balsamic Glazed Lamb Meat Loaf


 Balsamic Glazed Lamb Meat Loaf

Winter months call for comfort food! This recipe is great for a snowy day. Try it with either the Cline Carignan or the Cline Mourvedre from this months wine club. 


2 slices white sandwich bread, torn into small pieces
1 pound ground lamb
1 large egg
4 cloves garlic, chopped
2 Tbsp fresh thyme leaves
Kosher salt and black pepper
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 small red bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 15.5oz cans cannellini beans, rinsed
1 Tbsp fresh lemon juice


1. Heat oven to 400 F. In a large bowl, combine the bread and 3 Tbsp water. Add the lamb, egg, half the garlic, half the thyme, 3/4 tsp salt, and 1/4 tsp pepper. 

2. Place the mixture on a foil-lined baking sheet and shape into a 6-in loaf (about 3 in thick). Bake, brushing with 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, 1/2 tsp salt, and 1/4 tsp pepper and cook until heated through, 2 to 3 minutes; stir in the lemon juice. Serve with meat loaf. 

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