We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This lamb meatloaf is a fusion of bold flavors, combining tender lamb and beef mince with aromatic spices, fresh herbs, and a tangy-sweet pomegranate molasses glaze. The addition of spinach, feta, and sun-dried tomatoes creates layers of texture and taste, while the molasses glaze adds a glossy finish. Serve it on a bed of mashed potatoes, topped with crushed pistachios, fresh mint, and pomegranate seeds for a vibrant presentation.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Soak the panko breadcrumbs in the milk and set aside.
Quickly fry the spinach, let it cool, and remove the excess moisture using a cheesecloth.
Dice the onion and cook until translucent, then let it cool completely.
Mince the garlic.
Add the pomegranate juice to a pan and reduce by three-quarters until the liquid coats the back of a spoon.
Add honey and balsamic vinegar to the reduced pomegranate juice to create the molasses.
Mix the lamb mince, beef mince, eggs, thyme, breadcrumbs, onions, garlic, cumin, salt, and pepper. Gently mix until combined.
Layer the meat mixture in an oiled meatloaf dish or cake mold, alternating layers with feta, sun-dried tomatoes, and cooked spinach.
Turn the layered mixture onto a lightly oiled baking sheet.
Cook the meatloaf in the oven at 180°C for approximately 45 minutes, removing every 15 minutes to apply a coating of pomegranate molasses.
Let the meatloaf rest for 10 minutes before cutting and serving on mashed potatoes.
Top the meatloaf with crushed pistachios, fresh mint, and pomegranate seeds. Drizzle any extra pomegranate sauce on top, if available.
Want to keep this recipe for later? We can email it to you!
Use a cheesecloth to remove excess moisture from the spinach to avoid a soggy meatloaf.
For a deeper flavor, prepare the pomegranate molasses a day ahead and let it cool completely before using.
If you don’t have fresh thyme, substitute with 1 tsp of dried thyme.
Ensure the onion is fully cooled before mixing it into the meat to avoid altering the texture.
Apply the pomegranate molasses in thin layers to build up a glossy glaze without overpowering the meatloaf.
Can I use ground turkey instead of lamb?
Yes, you can substitute ground turkey for lamb, but the flavor profile will be milder.
How do I know when the meatloaf is fully cooked?
The meatloaf is done when the internal temperature reaches 75°C (165°F).
Can I make the pomegranate molasses in advance?
Yes, you can prepare the molasses a day ahead and store it in the refrigerator.
What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs or crushed crackers as a substitute for panko.
How do I prevent the meatloaf from sticking to the baking sheet?
Lightly oil the baking sheet before turning the meatloaf onto it to prevent sticking.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
...
