Lamb Meatloaf
*I watched a tip on a cooking show the other day that mentioned the best meatloaves have great flavor from 2 meats; ¾ lb ground beef (for the flavor), and ½ lb ground pork (for the fat). However, I found that the best meatloaf is made with ground lamb! Flavor and fat from just one type of meat!!!
2 beaten large eggs
2 Tablespoons milk
2/3 cup fine dry bread crumbs
¼ cup finely chopped yellow onion
1 Tablespoon dried parsley
1 teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
2 large cloves garlic, minced (pre-made roasted garlic is best)
1/8 teaspoon black pepper
¼ cup tomato sauce
1 ½ lb ground lamb
Topping:
½ cup catsup
½ cup brown sugar
1 teaspoon yellow mustard
In a bowl combine eggs and milk; stir in bread crumbs, onion, garlic, parsley, salt, oregano, basil, tomato sauce and black pepper. Add ground lamb; mix well. Lightly pat mixture into 8x4x2 loaf pan.
Bake at 350 degrees for 1 ½ hours. Mix topping ingredients in a small bowl and spoon over top of meatloaf in the last 10 minutes of cooking. Remove from oven and let stand for 10 minutes before slicing and serving.
Serves 6
