Ingredients
12 pieces Oil-packed sundried tomatoes
2/3 cup Fresh basil leaves
1/3 cup Toasted pine nuts
1/4 cup Grated Pecorino cheese
3 cloves Garlic
1 piece Large egg
1 dash Salt and pepper
1 1/2 pounds Ground American lamb
1/2 cup Panko breadcrumbs
2 tablespoons Tomato paste
1 tablespoon Light brown sugar
2 tablespoons Balsamic vinegar
Preparation
Line a rimmed baking sheet with foil. Preheat the oven to 400ºF.
In a food processor, puree the tomatoes, basil, nuts, cheese, garlic, egg, salt, and pepper. Scrape the pesto into a large bowl; mix in the lamb and breadcrumbs. Transfer the mixture to a bowl and form it into an 8-inch-long log. Place the meatloaf on the baking sheet.
In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.
Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.
Serve meatloaf slices with smashed potatoes and green beans, if desired.
