APPETIZERS & DRINKS
July 7, 2015
My husband is a burly meatloaf lover. I am – well, not.
It’s been over a decade since we got married so I figured it’s high time I put a twist on the classic dish.
Little did I know that not only would he love it -- despite the departure from the ketchup-laden original -- I couldn't get enough too!
The combination of ground lamb and veal creates a beautiful velvety texture. And with just a few key ingredients, the entire main dish feels light. That's no easy task for meatloaf.
I like to pair lamb and veal meatloaf with creamy mashed potatoes or risotto and a simple cucumber salad.
But it's the glaze that puts it over the top. Seriously, three ingredients is all it takes:
1. Balsamic vinegar
2. Brown sugar
3. Heirloom tomatoes
The following day we love to fold leftovers in a warm pita with the remaining cucumber salad and a dollop of tzatziki sauce. The flavors are amazing together!
Here is a video of the recipe, step-by-step:
Lamb and Veal Meatloaf with Balsamic Tomato Glaze Recipe
1 pound ground lamb
1 pound ground veal
1 ½ tablespoons mayonnaise
½ cup panko breadcrumbs (I used pre-seasoned Italian style)
1 teaspoon minced garlic
1 tablespoon minced lemon balm (substitute: mint)
1 tablespoon minced Thai basil (substitute: oregano)
1 tablespoon minced parsley
Salt and pepper (up to 1 teaspoon each)
Heat oven to 350 degrees.
In a large mixing bowl, combine ground meat and set aside.
In a medium mixing bowl, combine all other ingredients.
Fold wet mixture into meat to gently combine.
Coat loaf pan with olive oil or non-stick cooking spray.
Bake for 45 minutes.
While the meatloaf is in the oven, begin making the glaze.
Spread glaze over meatloaf and place back in the oven to bake 15-20 minutes.
2 cups balsamic vinegar
¾ cup brown sugar (use 1 cup for sweeter sauce)
1 extra-large heirloom tomato or two small size (chopped)
Directions for glaze:
In a small to medium size sauce pot, stir to combine all ingredients.
Bring mixture to a boil over medium-high heat (watch carefully to prevent boiling over).
Reduce heat to low and simmer for approximately 30 minutes or until liquid has reduced by at least half into a thick sauce. It’s ready when glaze coats the back of a spoon.
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