Recipe provided by | ARI’S MENU
Servings: 6 Prep Time: 20 minutes Cook Time: 1.5 hours
INGREDIENTS
1 tablespoon olive oil
1 medium red onion, thinly sliced
3 cloves garlic, minced
1 teaspoon balsamic vinegar
2 egg whites
1/2 cup unsweetened almond milk (or milk of choice)
1 pound ground American Lamb
1/2 cup quick cooking oats*
1/2 cup roasted red peppers (store bought, or make your own!)
1/2 cup crumbled feta
pinch thyme
pinch each salt and pepper
FOR SERVING:
tzatziki
extra feta
extra roasted red pepper
remaining caramelized onion
olives
fresh parsley
DIRECTIONS
Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.
In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat until soft and caramelized, stirring occasionally, about 40 minutes.
Meanwhile, whisk together egg whites and almond milk in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes.
Add lamb, oats, red peppers, feta, thyme, salt, pepper and half the caramelized onions (reserve the other half for topping) to the egg white mixture. Use your hands to incorporate all ingredients until combined. You don’t need to over mix. The mixture may appear liquid at first, but just keep lightly tossing with your hands, and it will come together.
Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove and top with desired toppings. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.