In the heart of Italy, Tuscans accompany meats with lashings of fresh herbs and vibrant vegetables.
I’ve taken those ingredients and made a lamb meatloaf packed with delicious flavours. Traditionally lamb is not on the table of Italian dining, however we always favour lamb over beef or pork in our household, so chose to use it again for this recipe. The trick is to take super fresh minced lamb with a good amount of fat speckled throughout. You don’t want lean mince or else the loaf will be dry.