Sure, lamb might be slightly more expensive than other comparable options, like ground beef or turkey, but it remains one of the least pricey and least intimidating ways to satisfy a craving for lamb’s distinctly delicious flavor. And that’s why we love ground lamb as an occasional upgrade for some of our go-to dishes. Case in point: meat loaf. We’ve harnessed the rich and savory goodness of lamb to make these incredibly flavorful, individually portioned meat loaves. Flecked with crumbled feta and fresh herbs, these little loaves make for a deliciously elevated take on a weeknight favorite. With its refreshing crispness, a simple romaine salad is the perfect balance to these robust lamb loaves.
1 cup dry red wine
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
3 tablespoons granulated sugar, divided
2 1/4 teaspoons kosher salt, divided
30 ounces ground lamb
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup finely chopped yellow onion (from 1 onion)
1/4 cup panko (Japanese-style breadcrumbs)
1 large egg
1 tablespoon finely chopped fresh mint
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
1 1/4 teaspoons black pepper, divided
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons whole-grain mustard
2 heads romaine lettuce, finely chopped
2 tablespoons fresh mint leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
How to Make It
Preheat oven to 350°F. Combine wine, tomato paste, Worcestershire, red wine vinegar, 2 tablespoons of the sugar, and 1/4 teaspoon of the salt in a saucepan. Cook over medium-high, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat, and set aside.
Stir together lamb, feta, onion, panko, egg, chopped mint, chopped thyme, chopped oregano, 1 1/2 teaspoons of the salt, and 1 teaspoon of the pepper in a large bowl until well combined.
Lightly coat a 6-cup muffin pan with cooking spray. Divide lamb mixture evenly among prepared muffin cups (about 6 3/4 oz. per cup). Bake in preheated oven 15 minutes. Remove from oven, and top evenly with wine mixture. Return to oven, and bake until glaze solidifies, about 5 minutes. Cool meatloaf muffins in pan slightly, about 20 minutes.
Whisk together apple cider vinegar, oil, mustard, and remaining 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add romaine, mint leaves, thyme leaves, and oregano leaves; gently toss to coat. Serve salad with meatloaf muffins.
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