I’ve only tried a few meatloaf recipes, and this is one that I found that calls for lamb instead of beef. We really like the flavor of lamb, and it’s a pretty decent price here in England, so I try to cook with it once in awhile. It paired really well with this potato side dish!

Lamb, Balsamic, & Sundried Tomato Meatloaf

Active time: 15 minutes
Total time: 1 hour, 5 minutes
Serves: 6

1 lemon
2 large eggs
2 T. balsamic vinegar
kosher salt & pepper
1/2 c. rolled oats
4 garlic cloves, thinly sliced
2 large shallots, finely chopped
1/2 c. sundried tomatoes, chopped
1 T. fresh rosemary, finely chopped
1-1/2 lbs. ground lamb

1. Heat oven to 375F/190C. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.
2. In a large bowl, whisk together the eggs, vinegar, 3/4 t. salt, and 1/2 t. pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary, and lemon zest and mix to combine.
(That’s ^ my favorite part of making meatloaf! :))

3. Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9×3-1/2″ loaf.
4. Bake until the internal temperature registers 150F, 40-45 minutes. Let rest for 5 minutes before slicing.

**Each serving has about 275 calories, 14 g fat, 141 mg cholesterol, 419 mg sodium, 26 g protein, 11 g carbohydrates, 3 g sugar, 1 g fiber**

And now moving on to the side dish:

Bacon Potato Bake

Prep time: 30 minutes
Bake time: 1 hour
Servings: 12

8 c. thinly sliced peeled red potatoes (I think I used about a dozen?)
2 T. flour
2 eggs, lightly beaten
1 c. (8 oz) sour cream
2 T. butter, melted, divided
1-1/2 t. salt
1-1/2 c. (6 oz) shredded Monterey Jack cheese
1/4 c. dry bread crumbs
8 bacon strips, cooked and crumbled

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 10 minutes.
2. In a small bowl, combine the flour, eggs, sour cream, 1 T. butter, and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 2-quart baking dish; top with half of the cheese; repeat layers.
3. Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350F/180C for 1 hour or until a thermometer reads 160F and potatoes are tender. Sprinkle with bacon.

**Each 3/4 cup serving has about 460 calories, 25 g fat, 142 mg cholesterol, 1045 mg sodium, 39 g. carbohydrates, 4 g fiber, 18 g protein**

Tada! Here’s your meal! 🙂