📖 Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal – trust me, future you will thank you!
2. In a large mixing bowl, combine the ground lamb, breadcrumbs, diced onion, minced garlic, chopped fresh mint, egg, Worcestershire sauce, tomato paste, salt, and pepper. If you’re feeling adventurous, a pinch of red pepper flakes adds a nice kick.
3. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in a tough meatloaf. Remember, gentle hands make tender meatloaf!
4. Transfer the mixture to the prepared loaf pan and press it down evenly. Pro Tip: Slightly wet your hands to prevent the meat from sticking to them.
5. In a small bowl, whisk together the mint jelly, Dijon mustard, lemon juice, and olive oil until smooth. This glaze is your secret weapon for adding a burst of freshness!
6. Pour half of the mint glaze over the meatloaf, spreading it evenly. Reserve the remaining glaze for later.
7. Place the loaf pan on a baking sheet (to catch any drips – because ovens hate surprises!) and bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C). A meat thermometer is your best friend here.
8. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful meatloaf.
9. While the meatloaf is resting, warm up the reserved mint glaze in a small saucepan over low heat. This will make it even more luscious and pourable.
10. Slice the meatloaf and drizzle with the warmed mint glaze. Garnish with fresh mint leaves, if desired. Serve warm and prepare for rave reviews!