Ground Lamb Meatloaf with Pesto and Red Pepper Glaze

By á-2421

Ingredients

• Meatloaf
• 2 lb. lean ground lamb
• 1/2 Spanish onion, diced
• 1/2 Tbsp cracked black pepper
• 2 tsp cumin
• 2 eggs
• 3/4 cup breadcrumbs
• Pesto
• 2 Tbsp mustard seeds
• 2 Tbsp fresh dill or 1 Tbsp dried
• 2 Tbsp olive oil
• 1 tsp sea salt
• Glaze
• 1 Tbsp oil
• 1/2 cup onion, diced
• 1/2 cup red pepper, diced
• 1 cup red pepper jelly
• 1/2 cup beef stock

Preparation

Step 1

For pesto: Put the mustard seeds, fresh dill, oil and salt in a mortar and pestle and "grind" to make a chunky paste-like mixture. (Use a food processor if you do not have a mortar and pestle.) Set aside.

For meatloaf: Preheat oven to 400. In a bowl, gently mix with your hands, the lamb, onion, pepper, cumin, eggs and breadcrumbs until just incorporated. Don't overmix as it will make the meatloaf tough and dry.

Transfer the meatloaf mixture into a shallow pan. The meat should be wider than it is tall. Spread the pesto over the top of the shaped meat. Put the meatloaf into the hot oven on the middle rack. Bake for 50-60 minutes or until internal temperature reaches 155 F. Remove from oven and allow meatloaf to rest about 10 minutes.

While the meatloaf is cooking, prepare the red pepper glaze. Heat a heavy skillet to medium-high. Add oil, onions, red pepper and saute until onions begin to brown. Add the red pepper jelly, stirring until mixture has rediced and slightly thickened.

Slice the meatloaf, and pour warm red pepper glaze over each slice and serve.