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–+ servings

Mediterranean Lamb Mini Meatloafs with Olive and Herb Salad

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup mixed olives, pitted and sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh mint, chopped

fremgangsmåte
 

  • Preheat the oven to 375 degrees. Line a muffin tin with parchment liners or lightly grease it.
  • In a mixing bowl, combine the ground lamb, onion, garlic, 2 tablespoons of the parsley, 1 tablespoon of the oregano, egg, salt, and black pepper. Mix until evenly blended.
  • Divide the mixture into 8 portions and press each into the muffin tin to form mini meatloafs.
  • Bake for 20 to 25 minutes until the internal temperature reaches 160 degrees.
  • While the meatloafs bake, stir together the olives, cherry tomatoes, remaining parsley, remaining oregano, mint, olive oil, and lemon juice in a bowl.
  • Remove the meatloafs from the oven and let them rest for 5 minutes. Top each with a spoonful of the olive and herb salad before serving.

merknader

Chop the onion very fine so it softens fully during the short bake time. The salad tastes best when made right before serving to keep the herbs crisp. Leftovers keep in the fridge for two days and reheat well in a covered skillet over low heat.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing bowl, muffin tin, oven