Lamb Meatloaf-like
A meatloaf like dish, baked at a high temperature for a short time. Served in a tortilla wrap with lots of herbs, red onion, and yogurt. Paired with a medium bodied Cabernet Franc.
Servings 4
Ingredients
For the meatloaf
- 1 lb. ground lamb (20% fat)
- 1 small white onion, finely minced
- 2 large garlic cloves, minced
- 1 small red bell pepper, cored, seeded, and finely minced
- 1 + cup Italian parsley, stems removed and leaves finely chopped (extra for serving)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1 teaspoon kosher sea salt
- generous grindings of fresh black pepper
To serve
- tortilla wraps or flat bread
- thinly sliced red onion
- parsley and mint, roughly chopped
- Greek plain yogurt
Instructions
- Preheat the oven to the highest setting, around 500 F
- Use a cast-iron baking dish about 8-inches in diameter.
- In a large shallow bowl, combine all the ingredients for the meatloaf. Using your hands, mix together all the ingredients until you have a smooth even paste.
- Press the meat into the cast-iron baking dish to cover the bottom. Bake for 18 minutes or until golden on top.
- Serve with tortilla wraps or flat bread, sliced red onions, lots of fresh herbs and a dollop of Greek yogurt.