Made with ground lamb, which typically contains more fat than lean ground beef, this meat loaf is rich and moist, accented with garlic, onion, parsley, and oregano. Serve thick slices on a bed of sauteed spinach, along with rice or roasted potatoes. For a condiment to accompany the loaf, if desired, serve tomato sauce, plain yogurt blended with feta, or Dijon mustard.
|1¾||pounds ground lamb|
|1½||cups fresh bread crumbs|
|1||small onion, grated|
|2||cloves garlic, finely chopped|
|1||egg, lightly beaten|
|½||cup packed chopped fresh parsley|
|1||tablespoon Dijon mustard|
|1||teaspoon dried oregano|
|1||teaspoon kosher salt|
|½||teaspoon freshly ground black pepper|
1. Set the oven at 350 degrees.
2. In a large bowl, combine the lamb, bread crumbs, onion, garlic, egg, parsley, mustard, oregano, salt, and pepper. Mix with a fork to thoroughly combine. Transfer to a 9-inch-by-5-inch metal or glass loaf pan and smooth the top.
3. Bake for 55 to 60 minutes or until golden brown and the top feels firm. An instant-read thermometer should read between 155 and 160 degrees. Remove from the oven and let stand for 5 minutes. Cut into thick slices. Lisa ZwirnLisa Zwirn can be reached at firstname.lastname@example.org.