Saturday, March 12, 2011

Lamb meatloaf


In years past, when Peter and I lived in DC we frequently ate at a Chinese restaurant called Taste of China. We always had the same things: lamb with scallions and spinach with garlic. That was on my mind yesterday morning when I decided what to do with a pound of lamb stew meat: make meatloaf with plenty of chunks of scallions in it. I just ground the lamb in my food processor.

Now, I doubt many of you have 1 1/2 cups of cooked barley in your fridge, but maybe you have some cooked rice? Barring that, just use some soft breadcrumbs.

If there is a way to make this recipe simpler I don't know what it is.

Lamb meatloaf

1 pound ground lamb

3 scallions, cut into 1/2” pieces

1 egg, lightly beaten

1 ½ cups cooked barley or rice or soft breadcrumbs

as much garlic as you can stand, finely chopped

cumin, salt and pepper to taste

Preheat oven to 375 degrees.

Mix all ingredients together and place in a loaf pan which has been sprayed with generic Pam.

Bake for 40 minutes. Let rest briefly, then eat the whole darn thing in one sitting. LOL.

2 comments:

Pam said...

I never would've thought of lamb meatloaf. Yum! There's barley in the cabinet and it would make a great filler. After 40 minutes and resting briefly, I could put a huge dent in this!

Jenn said...

I'm with Pam, I never would have thought of using lamb that way. Very interesting...

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