Lamb Meatloaf with Tahini Sauce & Beet Relish
Sometimes I get more excited than others about sharing a recipe on here. I always post recipes that we love and cook often but every once in a while a recipe is so darn delicious that I feel like it needs it’s own category. This my friends is one of those recipes. I love lamb, I love tahini, and beets just so happen to by one of my favorite vegetables so this loaf pretty much takes care of all my favorite flavor combinations in one bite. This isn’t a traditional meatloaf recipe (obviously). It’s hearty like the meatloaf we’re all familiar with, but it offers a lighter and fresher flavor that is perfect for these warmer months when an old fashioned meatloaf just won’t satisfy on a hot summer day. It lovely straight out of the oven but is equally delicious served at room temperature or even cold. We made meatloaf sandwiches with leftovers and used extra tahini sauce for coating our toasted bread slices. The sandwiches were awesome and I can’t think of a better use of meatloaf leftovers than slapping a thick piece in between toasted sourdough. I hope you all enjoy this recipe as much as we did.
Cheers from Tumbleweed Farm
Lamb Meatloaf with Tahini Sauce & Beet Relish
Prep Time: 20 minutes Cook Time: 1.5 hours Serves: 6Meatloaf
- 2 pounds ground lamb
- 1 medium sized red onion, finely chopped (about 1 cup)
- 1/4 finely chopped parsley
- 2 large cloves of garlic, minced
- 2 large eggs
- 2 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- hefty pinch of salt
- 1/3 cup well stirred tahini
- 1 1/2 tablespoons red wine vinegar
- 1 clove of garlic, minced
- 1 teaspoon dried parsley
- pinch of crushed red pepper flakes
- pinch of salt
- 4-5 tablespoons water
- 2 medium sized beets, quartered
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 clove og garlic, minced
- 1/4 cup finely chopped parsley
- salt and pepper to taste
- Preheat the oven to 375F. Grease an 10 x 5 inch loaf pan and set aside.
- In a large bowl mix together the lamb, onion, parsley, garlic, eggs, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared loaf pan. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan (this is important as it will help keep the meat moist since lamb is on the leaner side). Bake until the loaf is golden brown and cooked through. About 1 hour and 10 minutes.
- While the meatloaf is cooking prepare your tahini sauce. Combine the tahini, vinegar, garlic, parsley, crushed red pepper flakes, salt and water. Whisk vigorously until smooth (this works great with an immersion blender). Taste for seasonings and adjust as needed.
- Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, parsley, salt and pepper.
- Once the meatloaf is cooked, remove the pan from the water bath and leave it on the counter to cool down for about 10 minutes. Drain the liquid and fat from the loaf pan and then use a spatula or butter knife to loosen the loaf from the pan. Place the loaf on a cutting board and drizzle it with half of the tahini sauce. Then spoon over the beet relish and drizzle with additional sauce as desired. Slice and serve.
Notes*Use this recipe as a guide. Adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen.
I thought of you Saturday when I saw all the beautiful beets at Hutchins Farm. I am salivating reading this recipe. On the list for next week. Hope you are are well and safe. Thanks
ah! love hearing this!!! xo
Making this today for family dinner!
All my favourite things in one meal – especially love the idea of the beet relish. I always roast my beets so curious to see how boiled beets turn out.
Let me know what you think! I usually roast beets too. Boiled beets are never my go-to be they deserve more love. They taste great!
We love this recipe!!! It was the perfect summer evening dish!We found the tahini sauce to be a little too bitter so we added some lemon juice and maple syrup, which was perfection! Thanks for posting. I always love your recipes
I’m so happy to hear!! Yay! If you’re tahini was bitter it may mean it was made with old sesame seeds. My favorite brand of tahini is Soom Tahini. It’s really fresh, mild and slightly sweet! Really wonderful company too! Check them out!!
outstanding! made this tonight (even though its 90 degrees!) and it is fabulous!
going to try it on the smoker next time, so we don’t turn on the oven.
thanks for another delicious, perfectly balanced mix of flavors. vinegar-y tahini aromatic-spiced meat. YUM.