topBanner
Lamb Meatloaf

Lamb Meatloaf

with Gravy, Corn and Carrots

Read more

Grab a cozy sweater and a pair of wool socks! Rosemary-scented lamb meatloaf sits atop creamy mash and a cascade of sweet corn niblets and carrots. A finishing drizzle of savoury pan gravy brings you all the flavours of Sunday dinner in only 40 minutes!

Allergens:Egg/OeufMilk/LaitSesame/SésameSoy/SojaSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

½ cup

Italian Breadcrumbs

(ContainsEgg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 sprig

Rosemary

460 g

Russet Potato

340 g

Carrot

56 g

Corn Kernels

1 unit

Beef Broth Concentrate

100 g

Shallot

6 g

Garlic

2 tbsp

Tomato Sauce

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ cup

Milk*

(ContainsMilk/Lait)

½ tsp

Sugar*

2.25 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate105 g
Sugar20 g
Dietary Fiber11 g
Protein35 g
Cholesterol125 mg
Sodium1820 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Bowl
Parchment Paper
Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Small pot
Whisk
Medium Bowl
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems and finely chop. Peel, then cut carrots into 1/2-inch pieces. Peel, then mince the shallot.Peel, then mince or grate garlic.

2

Add lamb, garlic, breadcrumbs, tomato sauce, half the rosemary and half the shallots to a large bowl. Using your hands, combine the mixture. Form meatloaf mixture into a 1 1/2-inch thick loaf. (NOTE: for 4ppl make two meatloaves). Transfer meatloaf to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 18-22 min.**

3

While the meatloaf bakes, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

4

Heat a large non-stick pan over medium heat. When hot, add carrots, 1/2 cup water and 1 tbsp butter (dbl both for 4 ppl). Simmer, stirring occasionally, until carrots are almost tender and liquid is absorbed, 9-10 min. Add the corn. Cook stirring occasionally, until corn and carrots are tender, 2-3 min. Season with salt and pepper.

5

While veggies cook, whisk together broth concentrate, cornstarch, remaining rosemary and 1 cup water (dbl for 4 ppl) in a medium bowl. Heat a small pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining shallots. Cook, stirring often, until softened 2-3 min. Add broth mixture. Cook, stirring often, until gravy has thickened slightly, 2-3 min.

6

When potatoes are done, drain and return them to the same pot, off heat. Mash in 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl), until smooth. Season with salt and pepper. Slice meatloaf. Divide mash, veggies and meatloaf between plates. Spoon gravy over top.