I have said it before and I will say it again… I love lamb.
American lamb. Not that “gamey” stuff from New Zealand. Sorry Kiwis!
And around these big-city-Boston-neck-of-the-woods-parts, lamb in many forms is readily available and quite economical. In fact I sometimes find ground lamb cheaper per pound than ground chuck!
So that, plus the fact that I was dying to use my Penzeys Lamb Seasoning caused me to make a lamb meatloaf!
Of course I had also been inspired by some crumbled blue cheese I had just purchased and I needed something for that to go on. So what better than butter-sauteed mushrooms, onions and Brussels sprouts I ask?
As for the polenta…well I am still perfecting my methods, but it came out pretty good. I kept it plain since everything else was already so flavorful.
The Meatloaf Recipe
1.5lbs +/- ground lamb
2 small eggs or 1 jumbo, lightly whisked
1 cup +/- fresh ground breadcrumbs (you could use dried- I just happened to be out and ground up some bread)
1 can of Campbell’s Soup -Healthy Request® Cream of Mushroom soup – pantry-cleaning out mood, what can I say!
1 Tablespoon Penzeys Lamb Seasoning
1 Teaspoon granulated garlic powder – of course you can use fresh minced, I was just lazy.
mix all, gently, with your hands. If it seems too dry add a tiny bit of milk. If it seems too wet, add a bit more bread crumbs.
Form a loaf and place on a sprayed sheet pan or use a meatloaf pan and bake 1 hour in a preheated 375 degree oven. Use a thermometer, 160 F.