Herbed Lamb Meatloaf

Heat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). \nDampen the interior surface of a standard-sized loaf pan with a small amount of oil to prevent sticking. \nCombine sliced bread and milk in a compact container, allowing the bread to become saturated with the liquid. \nIn a separate bowl, blend ground lamb with an egg, minced garlic, dried thyme, Worcestershire sauce, grated lemon zest, ground coriander, chopped basil, dried rosemary, salt, and pepper until well combined. Add the soaked bread to the mixture and discard any remaining milk. \nUsing your hands, thoroughly mix all ingredients until they form a cohesive unit. \nCarefully place the meatloaf mixture into the prepared loaf pan, ensuring it is evenly distributed. \nMix a small quantity of tomato sauce with chopped mint leaves, spreading it uniformly over the top of the meatloaf. \nDrizzle a small amount of balsamic vinegar over the sauce for added flavor. \nPlace the meatloaf in the preheated oven and continue baking until it reaches a safe internal temperature of 160 degrees Fahrenheit (70 degrees Celsius). \nRemove the meatloaf from the oven and let it rest for 5 minutes before serving.