Apricot-Lamb Loaves with Roasted Cauliflower

Serves 4

These mini meat loaves can be made with lamb—which is wonderful with apricot—but if you’re not a fan of lamb, they’re delicious made with ground beef too.

Prep: 15 minutes

Bake: 45 minutes

Total: 1 hour

• 12 unsulphured dried apricots, finely chopped
• 6 cups bite-sized cauliflower florets
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 large egg, lightly beaten
• ⅓ cup chopped green onion
• 2 tablespoons chopped fresh cilantro
• 2 ¼ teaspoons chili powder
• 1½ pounds lean ground lamb or lean ground beef
• 1 tablespoon balsamic vinegar

Preheat the oven to 375°F. Line a rimmed baking pan with parchment paper.

Place the apricots in a small saucepan and add enough water to cover. Bring to a boil. Remove from the heat and let stand while preparing the cauliflower.

In a large bowl, toss together the cauliflower, olive oil, and ½ teaspoon of the salt. Arrange on one end of the pan and bake for 10 minutes. Remove from the oven and stir.

Meanwhile, using the same bowl, stir together the egg, green onion, cilantro, chili powder, and remaining 1½ teaspoons salt. Drain the apricots well. Add the drained apricots and lamb to the egg mixture and gently mix well. Divide the lamb mixture into four equal portions. Shape each portion into a 4 x 2-inch loaf. Place the loaves on the other end of the pan. Bake, stirring the cauliflower once, until the cauliflower is tender and the internal temperature of the meat loaves is 160°F, 30 to 35 minutes.

Drizzle the lamb loaves with the balsamic vinegar and serve with the cauliflower.