Lamb Loaf Recipes

Steps:

• In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours., For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. , Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. , On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.

Steps:

• Preheat oven to 400 degrees.
• Put meat in mixing bowl and set aside.
• Heat oil in saucepan and add onion, celery, green pepper and garlic. Cook, stirring, until vegetables are wilted. Set aside to cool briefly.
• Add cooked vegetables to meat. Add salt, pepper, nutmeg, cumin, Worcestershire sauce, Tabasco sauce, mustard, bread crumbs and egg. Blend well with the fingers.
• Pack mixture into 6-cup loaf pan. Smooth over the top.
• Place pan in oven and bake 50 minutes. Remove from oven and let stand 10 minutes. Slice and serve.

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
• Combine the onion, oats, cilantro, mint, yogurt, tahini, garlic, allspice, cumin, paprika, and cayenne in a large bowl, along with 4 teaspoons salt and 1 1/2 teaspoons pepper. Mix well to blend. With your hands, break the lamb into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatloaf tough and dry. When all the ingredients are evenly combined, transfer to the baking sheet and shape into a flat loaf about 13 by 6 by 1 1/2 inches.
• Bake until an instant-read thermometer registers 150°F at the thickest part of the loaf, 55 to 60 minutes.
• Meanwhile, combine the harissa and tomato paste in a small bowl. When the meatloaf is done, brush the mixture over the loaf and bake for 10 to 15 minutes longer, or until the internal temperature reads 165°F.
• Let the loaf rest for at least 15 minutes before slicing (longer is better, as the pooled juices will be reabsorbed into the meatloaf).
• NOte
• Harissa is a chile-and-spice paste that hails from North Africa. For a slightly different effect, you could substitute Asian chile-garlic sauce.

Steps:

• 1. Heat oven to 400° F. In a large bowl, combine the bread and 3 tablespoons water. Add the lamb, egg, half the garlic, half the thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. 2. Place the mixture on a foil-lined baking sheet and shape into a 6-inch loaf (about 3 inches thick). Bake, brushing with the balsamic vinegar several times during cooking, until a thermometer inserted in the center registers 150° F, 30 to 35 minutes. Let rest at least 5 minutes before slicing. 3. Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and the remaining garlic and thyme and cook, tossing occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 2 to 3 minutes; stir in the lemon juice. Serve with the meat loaf.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
• Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
• Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
• Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
• Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

Steps:

• Combine lamb with onion, garlic, eggs, curry, 1/2 tsp cayenne, salt and breadcrumbs.
• Shape into a loaf, and place in a 9x12-inch Pyrex baking dish.
• Combine tomatoes with Worcestershire, reserved cayenne, soy sauce, and brown sugar.
• Pour this over the loaf, and bake in a preheated 400ºF oven for 45 minutes to one hour.
• Serve with chutney and cooked basmati rice.

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!