Recipe Provided By"Shared Appetite"
American Lamb Kefta Meatloaf
- 1-1/2 pounds ground American Lamb
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 egg
- 1/4 cup bread crumbs
- 2 tablespoons whole milk
- 1/2 lemon, zested
- 1/4 cup finely chopped mint
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper, optional
- 1-1/2 cups Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped mint
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- Kosher salt, to taste
- 2 plum tomatoes, peeled, seeds removed, finely diced
- 1 cucumber, peeled, seeds removed, finely diced
- 2 tablespoons chopped parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
For the American Lamb Kefta Meatloaf: Preheat oven to 350°F and line a baking sheet with parchment paper lightly coated with cooking spray or oil.
In a medium skillet over medium heat, heat 1 tablespoon oil. Cook garlic and onion until softened and translucent, approximately 4 to 5 minutes, stirring occasionally. Remove from heat and let cool. Meanwhile, in a small bowl, combine egg, bread crumbs, and milk.
In a large mixing bowl, gently combine ground lamb with the onion mixture, bread crumb mixture, lemon zest, mint, coriander, cumin, oregano, salt and cayenne until just fully combined. Spread mixture on the baking sheet; form into a log approximately 8 inches x 4 inches. Brush remaining oil on meatloaf; cook for 35 minutes. Remove from oven; raise temperature to 500°F. Once temperature is reached, continue to cook meatloaf for an additional 5 to10 minutes, or until the internal temperature reaches 160°F.
Slice meatloaf and serve with Spiced Yogurt and Israeli Salad.
For the Spiced Yogurt: In a small mixing bowl, combine yogurt, lemon juice, mint, cumin, coriander and garlic powder; season with salt. Let sit for 30 minutes to allow flavors to meld (or make ahead and refrigerate). Re-season with salt and lemon juice if needed before serving.
For the Israeli Salad: In a small mixing bowl, combine tomatoes, cucumber, parsley, oil and lemon juice; season with salt and pepper.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest