Steam-Baked Lamb Meatloaf

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

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.

Insert the probe, then transfer to the oven. Cook until the probe registers 140°F.

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

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.

Return the meatloaf to the oven to brown. Keep an eye on it; it may not need the full 10 minutes to brown.

Sprinkle the remaining 2 Tbsp walnuts over the top of the meatloaf. Let rest for 10 minutes, and then serve.