Nickel Allergy Friendly Garlic Herb Lamb Meatloaf with Lemon

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Nickel Allergy Friendly Garlic Herb Lamb Meatloaf with Lemon

About Fig

Fig 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

2 lbs ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
See all
½ cup plain breadcrumbs
⅓ cup whole milk
2 large eggs, lightly beaten
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!