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

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
- Heat oven to 200 degC.
- Place mince, garlic, sliced spring onion, sun-dried tomatoes, finely grated zest of half an orange and tomato paste in a bowl.
- Mix well, using your hands to squeeze and pound the mixture to amalgamate. Season according to taste.
- 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.
- Bake for 15 minutes or until golden brown.
- 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.
https://www.eatwell.co.nz/recipe/3829/Individual-lamb-and-sundried-tomato-meatloaves/
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