Herb-Crusted Lamb Meatloaf with Garlic Dijon Glaze
Ingredienser
- 1.5 pounds ground lamb
- 1 large egg
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 3 tablespoons fresh rosemary, finely chopped (divided)
- 3 tablespoons fresh thyme, finely chopped (divided)
- 4 cloves garlic, minced (divided)
- 1 small onion, finely diced
- 1/4 cup Dijon mustard (divided)
- 2 tablespoons olive oil
- Salt and black pepper to taste
fremgangsmåte
- Preheat the oven to 375°F and lightly grease a loaf pan.
- In a large bowl, combine the ground lamb, egg, almond flour, Parmesan cheese, half the rosemary, half the thyme, half the garlic, the diced onion, 2 tablespoons of the Dijon mustard, salt, and pepper. Mix until evenly combined.
- Press the mixture into the prepared loaf pan and smooth the top.
- In a small bowl, stir together the remaining Dijon mustard, remaining garlic, and olive oil to make the glaze.
- Spread the glaze over the top of the meatloaf.
- Mix the remaining rosemary and thyme in a small bowl, then sprinkle the herb mixture evenly over the glazed surface to form the crust.
- Bake for 45 to 50 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing.
merknader
Chop the herbs finely so the crust stays even and does not burn during baking. If the onion releases extra moisture, drain it briefly on a paper towel before mixing. Leftovers reheat well in a skillet over low heat to keep the crust from softening. For a milder herb flavor, reduce the rosemary by half and add an extra tablespoon of thyme.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing bowl, Loaf pan, Oven, Small bowl
Cuisine: Mediterranean
Equipment: Mixing bowl, Loaf pan, Oven, Small bowl