Ingredients:

  • 1 Tbsp Olive Oil
  • ½ small Red Onion, very finely diced
  • 2 cloves Garlic, minced
  • 4 cups (packed) Tuscan or Curly Kale, de-stemmed and finely chopped
  • Pinch Kosher Salt & Black Pepper
  • 1 cup Panko Breadcrumbs
  • ¼ cup Whole Milk
  • 5 lbs Minced Lamb (80/20 fat content)
  • 1 large Egg, lightly beaten
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Dried Oregano
  • 1 tsp Worcestershire Sauce
  • ¼ cup Tomato Ketchup (or smooth tomato paste)
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Light Brown Sugar (packed)
  • 1 tsp Fresh Mint, finely chopped

Instructions:

  1. Prepare the Kale and Aromatics: Heat olive oil in a sauté pan over medium heat. Add the diced red onion and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant. Add the finely chopped kale, salt, and pepper. Sauté until the kale has completely wilted (5–7 minutes).
  2. Cool the Mixture: Transfer the kale mixture to a plate and spread it out. Allow the mixture to cool fully (about 10 minutes) before adding it to the raw meat.
  3. Prepare the Binder: In a large mixing bowl, combine the Panko breadcrumbs and whole milk. Let sit for 5 minutes until the breadcrumbs have softened and absorbed the liquid.
  4. Combine and Mix the Loaf: Add the minced lamb, beaten egg, chopped rosemary, oregano, Worcestershire sauce, salt, and pepper to the bowl with the soaked Panko. Add the cooled kale mixture. Using clean hands, gently combine all ingredients until just incorporated. Do not overmix.
  5. Shape and Initial Bake: Preheat the oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan. Press the meat mixture evenly into the pan. Bake for 40 minutes to allow the loaf to set before applying the glaze.
  6. Prepare and Apply the Glaze: While the loaf bakes, whisk together all the glaze ingredients (ketchup, balsamic vinegar, brown sugar, and mint). After 40 minutes, remove the loaf and carefully brush the top with about two-thirds of the prepared glaze.
  7. Finish Baking and Rest: Return the glazed meatloaf to the oven for an additional 20–30 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part. Remove from oven and let it rest for 15 minutes in the pan before draining excess fat, slicing, and serving with the remaining glaze.