Lamb, Balsamic and Sun Dried Tomato Meatloaf

• 1 lemon
• 2 large eggs
• 2 tablespoons balsamic vinegar
• salt and pepper
• 12 cup rolled oats
• 4 garlic cloves, thinly sliced
• 2 large shallots, finely chopped
• 12 cup sun-dried tomato, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 12 lbs ground lamb

1. Heat oven to 375F Line a rimmed baking sheet with foil.
2. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.
3. In a large bowl, whisk together the eggs, vinegar, 3/4 tsp salt and 1/2 tsp pepper; stir in the oats.
4. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.
5. Add the lamb and mix just until incorporated.
6. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in.
7. loaf.
8. Bake until the internal temperature registers 150F, 40 to 45 minutes.
9. Let rest for 5 minutes before slicing.

lemon, eggs, balsamic vinegar, salt, rolled oats, garlic, shallots, tomato, fresh rosemary, ground lamb

Taken from www.food.com/recipe/lamb-balsamic-and-sun-dried-tomato-meatloaf-451129 (may not work)