{"id":304,"date":"2018-09-28T07:55:30","date_gmt":"2018-09-28T12:55:30","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=304"},"modified":"2018-09-29T22:04:29","modified_gmt":"2018-09-30T03:04:29","slug":"herbes-de-provence-lamb-meatloaf","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2018\/09\/28\/herbes-de-provence-lamb-meatloaf\/","title":{"rendered":"Herbes de Provence Lamb Meatloaf"},"content":{"rendered":"

Herbes de Provence Lamb Meatloaf<\/b><\/span><\/span><\/span><\/p>\n

Yield:<\/b> 6-8 Servings<\/span><\/span><\/p>\n

Ingredients<\/b><\/span><\/p>\n

2 tablespoons Olive Oil <\/span>
\n1 cup Onion, finely diced <\/span>
\n2 cloves Garlic, minced<\/span>
\n1 pound ground Beef <\/span>
\n1 pound ground Lamb <\/span>
\n1 tablespoon chopped fresh flat-leaf Parsley <\/span>
\n1 tablespoon chopped fresh Thyme leaves <\/span>
\n1 tablespoon Herbes de Provence <\/span>
\n(Order Here<\/a> from a local Minnesota store, one of my favorite!)<\/span>
\n2 large Eggs, lightly beaten <\/span>
\n1 tablespoon Kosher Salt <\/span>
\n1 tablespoon freshly ground Black Pepper <\/span>
\n1 cup dried Bread (2 butt ends set aside to dry for 24-48 hours, or toast just before use)<\/span>
\n1 tablespoon Herbes de Provence <\/span><\/p>\n

Method<\/b><\/span><\/p>\n

    \n
  1. Pre-heat oven to 375 degrees<\/span><\/li>\n
  2. Heat oil in a saut\u00e9 pan over medium heat<\/span><\/li>\n
  3. Add onion and garlic and cook for 5 minutes, stirring occasionally. Remove from pan and set aside<\/span><\/li>\n
  4. In a large bowl mix beef, lamb, parsley, thyme, 1 tablespoon Herbes de Provence, eggs, salt and pepper. <\/span><\/li>\n
  5. Place the dried bread in a food processor along with the 1 tablespoon of Herbes de Provence until finely ground. <\/span>\n
      \n
    1. Do not process if bread is warm, it will clump and will not mix well into the meat.<\/span><\/span><\/li>\n<\/ol>\n<\/li>\n
    2. Add the onion and garlic mixture and toss the mixture gently with clean hands.<\/span><\/span><\/span><\/li>\n
    3. 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<\/span><\/span><\/span><\/li>\n
    4. Bake for 45 minutes or until a thermometer reads 155 degrees F<\/span><\/span><\/span><\/li>\n
    5. Remove from the oven and cover with tinfoil and allow to rest for 10 minutes.<\/span><\/span><\/span><\/li>\n
    6. Remove foil, lift loaf out of the pan using the parchment and slice. <\/span><\/span><\/span><\/li>\n<\/ol>\n

      Enjoy! <\/span><\/span> <\/span><\/span><\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[219,222,220,223,205,30,214,221],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-culinary-educator","8":"tag-dried-bread","9":"tag-herbes-de-provence","10":"tag-lamb","11":"tag-meatloaf","12":"tag-minnesota","13":"tag-penzeys","14":"tag-thyme"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=304"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/304\/revisions"}],"predecessor-version":[{"id":305,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/304\/revisions\/305"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}