Balsamic-Glazed Lamb Meatloaf with Sundried Tomato Pesto

Prep Time:
10 mins.
Cook Time:
30 mins.


1 1/2 pounds ground American Lamb
12 oil-packed sundried tomatoes
2/3 cup basil leaves
1/3 cup toasted pine nuts
1/4 cup grated Pecorino cheese
3 garlic cloves
1 egg
Salt and pepper, to taste
1/2 cup Panko bread crumbs
2 tablespoons tomato paste
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar


  1. In a food processor, puree tomatoes, basil, nuts, cheese, garlic, egg, salt and pepper.
  2. Scrape the pesto into a large bowl; mix in bread crumbs and lamb.
  3. On a foil-lined rimmed baking sheet, form the mixture into an 8-inch-long log.
  4. In a bowl, mix together tomato paste, brown sugar and vinegar; brush over meatloaf. Bake at 400ºF for 30 minutes, basting with glaze every 10 minutes.
Photo & Recipe: American Lamb Board

Categories: Ground Lamb, Lamb