Meatloaf #94

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.

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4 comments on “Meatloaf #94

  1. Karen says:

    Your lamb meatloaf sounds good. Maybe it will convince people that meatloaf doesn’t have to be boring.

    • cabinet stew says:

      Thanks! I think meatloaf is the ultimate “cabinet stew” you can just put in whatever you have on hand. There are as many meatloaf variations as there are days of the year! (That is why this meatloaf is named “94” LOL)

  2. Hi,

    I love this recipe (almost as much as I love lamb, especially the kiwi variety!!).

    I always love some fresh herbs with lamb – the meat just seems to love some of the stronger more robust ones. My favourite is thyme.

    Your blog is fab too by the way!

    • cabinet stew says:

      THANKS for the nice comment! I do love lamb – I find the “kiwi” (New Zealand/Australian) variety to be too “gammy” and the American variety to be a bit milder. Must be that “terroir” thing in action.

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