Low Iodine Garlic Herb Lamb Meatloaf with Lemon
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.9(14)
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 lbs ground lamb
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 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. - 4 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ⅓ cup tomato paste
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp dried oregano
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- 2
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk and form a soft paste.
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