Prepare to embark on a culinary journey that transforms the humble meatloaf into a gourmet masterpiece! This isn't your grandmother's traditional meatloaf - this is a bold, Mediterranean-inspired creation that marries the rich, succulent flavor of ground lamb with a luxurious tahini sauce and vibrant beet relish. Perfect for those looking to elevate their dinner game, this recipe promises to turn an ordinary weeknight meal into an extraordinary dining experience that will have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground lamb
- 1 onion, chopped
- 1 egg
- 1 cup breadcrumbs
- ¼ cup tahini
- 1 cup cooked beets, diced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine ground lamb, finely chopped onion, egg, breadcrumbs, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Transfer the meat mixture to the prepared baking pan, shaping it into a compact loaf. Ensure the surface is smooth and evenly distributed.
- Place the meatloaf in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- While the meatloaf is baking, prepare the tahini sauce by whisking tahini with a little water, salt, and a squeeze of lemon juice until smooth and drizzling consistency.
- For the beet relish, dice the cooked beets into small, uniform cubes. Season with a pinch of salt and a touch of olive oil.
- Once the meatloaf is cooked, remove from the oven and let rest for 10 minutes to allow juices to redistribute.
- Slice the meatloaf and plate, drizzling tahini sauce over the top and garnishing with the beet relish.
Tips
- For the most tender meatloaf, avoid overmixing the meat mixture - this can make the texture tough.
- Use a meat thermometer to ensure perfect doneness without drying out the meat.
- Let the meatloaf rest for at least 10 minutes after cooking to help it retain its juices.
- For extra flavor, try using fresh breadcrumbs instead of dried.
- If the tahini sauce is too thick, thin it with a little warm water or lemon juice.
- Choose high-quality ground lamb from a trusted butcher for the best flavor.
- The beet relish can be made ahead of time and refrigerated to save preparation time.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 95mg
