Prep Time: 10 minutes / Cook Time: 30 minutes
1-1/2 pounds ground Anderson Ranch Grass-Fed Lamb
12 oil-packed sundried tomatoes
2/3 cup basil leaves
1/3 cup toasted pine nuts
1/4 cup grated Pecorino cheese
3 garlic cloves
Salt and pepper, to taste
1/2 cup Panko bread crumbs
2 tablespoons tomato paste
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
In a food processor, puree tomatoes, basil, nuts, cheese, garlic, egg, salt and pepper. Scrape the pesto into a large bowl; mix in bread crumbs and 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 vinegar; brush over meatloaf. Bake at 400ºF for 30 minutes, basting with glaze every 10 minutes.
Serve with smashed potatoes and green beans.
NUTRITION PER SERVING
Not available for this recipe