6 servings

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

1  egg

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.


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