MEATLOAF WITH GROUND LAMB
I didn't have enough ground beef to make a whole meat loaf, so I made it with half ground lamb and half extra lean ground beef. It turned out to be the most flavourful and juicy meatloaf I have ever made!
Provided by ItsTheLadyV
Categories Lamb/Sheep
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
- Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
- Add the ground meats and your cooled onion, garlic, and herbs.
- Add the worcestershire sauce and ketchup (or tomato paste).
- Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
- Bake for 60-65 minutes.
- Let it cool for 5 minutes. Drain the fat and serve!
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
INDIAN-SPICED LAMB MEATLOAF
Warm garam masala, fresh ginger, chiles and cilantro give this lamb meatloaf a curry-like flavor profile. Create your own customized meatloaf recipe with the Recipe Maker.
Provided by Allison Ehri Kreitler
Categories Main Course
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, carrots, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture. Position a rack in the center of the oven and heat the oven to 375°F. Add the beef, lamb and eggs to the vegetable mixture. Scatter the cilantro, jalapeño, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this. Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor. Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
Nutrition Facts : ServingSize 8, Calories 360 kcal, Fat 190 kcal, SaturatedFat 7 g, TransFat 21 g, Carbohydrate 17 g, Fiber 1 g, Protein 26 g, Cholesterol 135 mg, Sodium 560 mg, UnsaturatedFat 11.5 g
SPICY MEATLOAF WITH LAMB, WEIGHT WATCHERS COUNT YOUR POINTS!
Flavorful meatloaf made with a combination of ground lamb, lean ground beef and wonderful spice. I serve on a decorative piece of green leaf lettuce, accompanied by home made, yogurt based Greek Tzatziki (which nicely offsets the spice for 0 points) feta cheese sprinkles, sliced tomatoes and sliced onions. A deliciously complete meal for under 8 points per serving.
Provided by Chef 91302
Categories Meatloaf
Time 1h25m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 22
Steps:
- Combine the seasoning mix ingredients in a bowl and set aside.
- In a large skillet, warm the olive oil. Add the onions, celery, bell peppers, green onions, garlic, Tabasco & Worcestershire and seasoning mix. Saute until mixture starts sticking to the bottom of the pan, stirring occasionally while scraping the bottom of the pan, about 6 minutes. Stir in the evaporated milk and tomato paste, continue cooking for another 2 minutes, stirring occasionally. Remove from heat and set aside.
- In large mixing bowl, combine beef, lamb and breadcrumbs. Knead by hand until breadcrumbs are absorbed into meat mixture. Add the egg and egg whites, lightly beaten. Knead again until absorbed. Remove the bay leaves and then add the cooked vegetable mixture. Again, mix by hand until thoroughly combined.
- Spray an 8 x 8 baking pan, transfer the mixture and shape into a loaf about 1 1/2 inches high, 8 inches wide and long. Sprinkle the red pepper flakes on top.
- Bake uncovered at 350 degrees for 25 minutes, raise the temperature to 400 and continue to cook another 35 minutes. Let set for 5 minutes before slicing. I slice into 10 pieces by making one cut down the middle and four across.
Nutrition Facts : Calories 224.2, Fat 13.3, SaturatedFat 5.2, Cholesterol 52.3, Sodium 936.6, Carbohydrate 14, Fiber 1.6, Sugar 4.3, Protein 12.1
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