Pregnancy Friendly Garlic Herb Lamb Meatloaf with Lemon
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 lbs ground lamb
Ingredient noteCook all meat thoroughly when pregnant.
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 2 large eggs, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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