Herbes de Provence Lamb Meatloaf

Herbes de Provence Lamb Meatloaf

Yield: 6-8 Servings

Ingredients

2 tablespoons Olive Oil
1 cup Onion, finely diced
2 cloves Garlic, minced
1 pound ground Beef
1 pound ground Lamb
1 tablespoon chopped fresh flat-leaf Parsley
1 tablespoon chopped fresh Thyme leaves
1 tablespoon Herbes de Provence
(Order Here from a local Minnesota store, one of my favorite!)
2 large Eggs, lightly beaten
1 tablespoon Kosher Salt
1 tablespoon freshly ground Black Pepper
1 cup dried Bread (2 butt ends set aside to dry for 24-48 hours, or toast just before use)
1 tablespoon Herbes de Provence

Method

1. Pre-heat oven to 375 degrees
2. Heat oil in a sauté pan over medium heat
3. Add onion and garlic and cook for 5 minutes, stirring occasionally. Remove from pan and set aside
4. In a large bowl mix beef, lamb, parsley, thyme, 1 tablespoon Herbes de Provence, eggs, salt and pepper.
5. Place the dried bread in a food processor along with the 1 tablespoon of Herbes de Provence until finely ground.
   1. Do not process if bread is warm, it will clump and will not mix well into the meat.
6. Add the onion and garlic mixture and toss the mixture gently with clean hands.
7. Put parchment paper into a loaf pan and set the meat into the pan and form a nice rectangle down the middle of the pan
8. Bake for 45 minutes or until a thermometer reads 155 degrees F
9. Remove from the oven and cover with tinfoil and allow to rest for 10 minutes.
10. Remove foil, lift loaf out of the pan using the parchment and slice.

Enjoy!