Balsamic-Glazed Lamb Meatloaf With Sundried Tomato Pesto

• 12 oil-packed sundried tomatoes
• 2/3 cup fresh basil leaves
• 1/3 cup toasted pine nuts
• 1/4 cup grated Pecorino cheese
• 3 garlic cloves
• 1 large egg
• 1 Salt and pepper, to taste
• 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

1. 1) Line a rimmed baking sheet with foil. Preheat the oven to 400u0b0F.
2. 2) 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.
3. 3) In a bowl, combine the tomato paste, brown sugar, and vinegar. Brush the tomato mixture over the meatloaf.
4. 4) Bake the meatloaf for 30 minutes, basting with the glaze every 10 minutes.
5. 5) Serve meatloaf slices with smashed potatoes and green beans, if desired.

oil, fresh basil, nuts, pecorino cheese, garlic, egg, salt, ground american, breadcrumbs, tomato paste, light brown sugar, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/balsamic-glazed-lamb-meatloaf-with-sundried-tomato-pesto-5c61f832f11a476df12ba647 (may not work)