Balsamic-Glazed Lamb Meatloaf with Sun-dried Tomato Pesto

• From: American Lamb Board

Ingredients

• 1 1/2 lbs lamb, ground

• 12 oil-packed sun-dried tomatoes

• 2/3 cup basil leaves

• 1/3 cup pine nuts, toasted

• 1/4 cup Pecorino cheese, grated

• 3 garlic cloves

• 1 egg

• Salt and pepper, to taste

• 1/2 cup panko bread crumbs

• 2 Tbs tomato paste

• 1 Tbs light brown sugar

• 2 Tbs balsamic vinegar

A new twist on the tried and true meatloaf recipes of the past.

Directions

• In a food processor, puree tomatoes, basil, pine nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in bread crumbs and ground lamb. On a foil-lined, rimmed baking sheet, form the mixture into an 8-inch long log.
• In a bowl, mix together tomato paste, brown sugar, and balsamic vinegar; brush over meatloaf. Bake at 400°F for 30 minutes, basting with glaze every 10 minutes.
• Serve with mashed potatoes and green beans.