Eosinophilic Esophagitis Friendly Classic Lamb Meatloaf
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.8(11)
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 lbs ground lamb
- ½ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp worcestershire sauce
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp dijon mustard
Instructions
- 1
Preheat the oven to 350°F (175°C). Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, Worcestershire sauce, brown sugar, and Dijon mustard until smooth. Set the glaze aside.
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