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Home > Recipes > Individual lamb and sun-dried tomato meatloaves

Individual lamb and sun-dried tomato meatloaves
( SERVES 2 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Individual lamb and sun-dried tomato meatloaves

No ratings yet

Ingredients

180 g Lamb mince
1 Garlic clove
1 Spring onion
¼ cup Sun-dried tomatoes
½ Orange
1 tsp Tomato paste
1 to taste Salt & freshly ground pepper
2 pieces Prosciutto
1 to serve Chutney

Directions

  1. Heat oven to 200 degC. 
  2. Place mince, garlic, sliced spring onion, sun-dried tomatoes, finely grated zest of half an orange and tomato paste in a bowl. 
  3. Mix well, using your hands to squeeze and pound the mixture to amalgamate. Season according to taste.
  4. Divide mixture in half and shape each half to fit a mini loaf tin. Wrap each loaf in a piece of bacon, or prosciutto, and place in a loaf tin.
  5. Bake for 15 minutes or until golden brown.
  6. Serve hot or cold with chutney and vegetables of choice on the side.

Tip: These meatloaves are quite small so will serve one depending on your appetite. Leftover meatloaves will keep well in the fridge or can be frozen to be used at a later date.

Tip: Leftover meatloaf is excellent served in a sandwich the next day.

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https://www.eatwell.co.nz/recipe/3829/Individual-lamb-and-sundried-tomato-meatloaves/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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