The Pioneer Woman Tasty Kitchen
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Lamb Meatloaf with Yogurt Sauce

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Level: Easy

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Description

Bursting with Middle Eastern flavor and paired with a yummy yogurt sauce, this isn’t your average meatloaf recipe!

Ingredients

  • FOR THE MEATLOAF:
  • 1 whole Large Egg, Lightly Beaten
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Fresh Chopped Cilantro
  • 2 Tablespoons Fresh Chopped Curly Parsley
  • 7 whole Scallions, Finely Chopped
  • 2 cloves Minced Garlic
  • 3 Tablespoons Tomato Paste
  • 1 teaspoon Coriander
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • ½ teaspoons Cinnamon
  • 2 pounds Ground Lamb
  • 1 Tablespoon Olive Oil (to Drizzle Pan)
  • FOR THE YOGURT SAUCE:
  • 2 cups Plain Whole Milk Greek Yogurt
  • 1 Tablespoon Packed Fresh Mint Leaves
  • 1 clove Minced Garlic
  • 3 Tablespoons Fresh Lemon Juice
  • 3 Tablespoons Honey
  • 3 Tablespoons Olive Oil
  • ⅛ teaspoons Salt

Preparation

For the meatloaf:
Preheat oven to 350ºF. Place a piece of parchment paper at the bottom of a baking dish and drizzle with olive oil.

In a large bowl, mix to evenly combine everything except for the ground lamb and olive oil.

Add ground lamb to the bowl. Using your hands, mix meat and seasoning until just combined. Take care not to overwork.

Form the lamb meatloaf mix into a loaf and place it on the parchment paper. Lightly drizzle the meatloaf with olive oil.

Bake for 40–45 minutes, or until meatloaf reaches an internal temperature of 140ºF. Increase oven temperature to 500ºF and cook for an additional 5 minutes or until meatloaf begins to brown. Allow meatloaf to rest for 10 minutes before slicing and serving. Serve with yogurt sauce.

For the yogurt sauce:
Prepare the yogurt sauce while the meatloaf is cooking. Place all of the ingredients into a hand mixer cup or a food processor. Blend until smooth.

Transfer the sauce to a serving dish. Keep chilled in the refrigerator until you’re ready to serve.

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