Lamb, Balsamic and Sun Dried Tomato Meatloaf

1. 1

   Heat oven to 375F Line a rimmed baking sheet with foil.

2. 2

   Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.

3. 3

   In a large bowl, whisk together the eggs, vinegar, 3/4 tsp salt and 1/2 tsp pepper; stir in the oats.

4. 4

   Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.

5. 5

   Add the lamb and mix just until incorporated.

6. 6

   Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in.

7. 7

   loaf.

8. 8

   Bake until the internal temperature registers 150F, 40 to 45 minutes.

9. 9

   Let rest for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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