Steam-Baked Lamb Meatloaf

Kate Itrich-Williams
Kate Itrich-Williams
December 8, 2021
This fragrant lamb meatloaf is inspired by the Persian stew fesenjoon, which is made with pomegranates, walnuts, and warm spices.
Serves
8
Prep Time
00:25
Cook Time
01:00
Steam-Baked Lamb Meatloaf
0
99
Ingredients
⅔ cup
panko breadcrumbs
¼ cup
whole milk
1 Tbsp
neutral oil
1 small
onion, chopped
2.5 tsp
Diamond Crystal kosher salt
2 tsp
ground cinnamon
1 tsp
freshly ground black pepper
1 tsp
freshly ground nutmeg
2 large
eggs
2 lb
ground lamb
1 cup
toasted walnuts, finely chopped
¼ cup
pomegranate molasses
2 tsp
granulated sugar
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear

2. Make the Panade

In a large bowl, combine the panko and milk. Let soak while you saute the onions.
Make the Panade

3. Sauté the Onions

Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook, stirring frequently, until translucent but not browned, 7 to 10 minutes. Stir in the salt, 1 ½ teaspoons of the cinnamon, ¾ teaspoon of the pepper, and ¾ teaspoon of the nutmeg. Transfer to the bowl with the panko-milk mixture. Let cool until just barely warm.
Sauté the Onions

4. Finish the Meat Mixture

Add all but 2 Tbsp of the walnuts to the bowl, along with the eggs. Mix well, then add the lamb. Mix thoroughly, then transfer to a loaf pan. Place the loaf pan on the Anova Sheet Pan.
Finish the Meat Mixture

5. Bake

Rack
Insert the probe, then transfer to the oven. Cook until the probe registers 140°F.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
140°F Probe Target

6. Make the Glaze

Meanwhile, in a medium bowl, whisk together the pomegranate molasses, sugar, and remaining ½ teaspoon cinnamon, ½ teaspoon pepper, and ½ teaspoon nutmeg.

7. Glaze

When the meatloaf hits 140°F, remove it from the oven. Carefully pour off and discard any pooled juices in the loaf pan. Brush the top of the meatloaf with the glaze.
Glaze

8. Adjust the Oven for Glazing

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top

9. Brown

Rack
Return the meatloaf to the oven to brown. Keep an eye on it; it may not need the full 10 minutes to brown.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear, Top
00:10 Timer

10. Top with Nuts, Rest, and Serve

Sprinkle the remaining 2 Tbsp walnuts over the top of the meatloaf. Let rest for 10 minutes, and then serve.
Top with Nuts, Rest, and Serve
© 2013 - 2024 Anova Applied Electronics, Inc.