Low Sugar Cajun Lamb Meatloaf with Peppery Spice

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Low Sugar Cajun Lamb Meatloaf with Peppery Spice

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Ingredients

6 servings

For the meatloaf

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp black pepper, freshly ground
½ tsp cayenne pepper
½ tsp white pepper
1 tsp kosher salt
2 lbs ground lamb
½ cup plain breadcrumbs
¼ cup whole milk
2 large eggs, lightly beaten
1 tbsp worcestershire sauce

For the glaze

¼ cup ketchup
1 tbsp worcestershire sauce
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp smoked paprika
¼ tsp cayenne pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion, bell pepper, and celery and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, smoked paprika, thyme, oregano, black pepper, cayenne, white pepper, and salt to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let the mixture cool for 5 minutes.

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