• Raquel Pelzel’s Balsamic-Glazed Lamb Meatloaf with Sun-Dried Tomatoes & Basil


Not Your Mom’s Meatloaf

By Raquel Pelzel

Raquel Pelzel’s Balsamic-Glazed Lamb Meatloaf with Sun-Dried Tomatoes & Basil


    • Drizzle of oil for the pan
    • 1/4 cup pine nuts
    • 12 oil-packed sun-dried tomatoes
    • 3 garlic cloves, roughly chopped
    • 1 large egg
    • 2/3 cup fresh basil leaves
    • 1/4 cup finely grated Pecorino cheese
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup Japanese panko breadcrumbs
    • 1  1/2 pounds ground lamb
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons tomato paste
    • 1 tablespoon light brown sugar


    Servings: 6 to 8

    Preheat the oven to 400°F. Lightly grease an aluminum foil-lined rimmed baking sheet with a little oil and set aside.

    Toast the pine nuts in a small skillet over medium heat, shaking the pan often, until the nuts are golden-brown, 3 to 5 minutes. Transfer to a small plate and set aside.

    Use a food processor to purée the sun-dried tomatoes, garlic, egg, basil, Pecorino, salt, pepper and the cooled toasted pine nuts. Scrape into a large bowl and add the breadcrumbs and ground lamb. Gently and quickly work together to evenly combine.

    Stir together the balsamic vinegar, tomato paste and sugar until smooth; set aside.

    Turn the lamb mixture out onto the foil-lined baking sheet. Form it into a 4- to 5-inch wide and 8- to 9-inch long rectangle. Brush with some of the balsamic-tomato mixture and bake, brushing with glaze every 15 minutes, until the meatloaf feels like a medium-done burger when pressed (it should be firm-ish around the edges and slightly give in the center) or reads around 150-155°F on an instant-read thermometer, about 30 minutes total. Rest for 10 minutes before slicing and serving.

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