Lamb and Fresh Herb Meatloaf
Photography by Minka Firth.
Serves: 6-8
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon tomato paste
2 eggs
1 tablespoon Worcestershire sauce
1 kilo lamb mince
1 cup fresh breadcrumbs made from sourdough or other good quality bread
1⁄2 cup freshly grated parmesan 1⁄4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Heat the olive oil in a sauté pan and sauté the onion and garlic until soft. Add the tomato paste and cook for 1 minute. Set aside to cool.
Whisk the eggs and Worcestershire sauce together. Combine the lamb with all the ingredients in a large bowl.
Mix thoroughly but lightly. Spoon the mixture into a 1 litre loaf tin and place in the oven. Cook for approximately 40 minutes or until firm to the touch and the juices run clear when pierced. Rest at least 15 minutes before slicing. Serve warm or at room temperature with the beetroot relish.
Serves 6-8
Sherry Vinegar is available from specialty food stores
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!