Pregnancy Friendly Classic Lamb Meatloaf
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteCook all meat thoroughly when pregnant.
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!