Yes, I said lamb. And loaf. In the same sentence. Generally speaking, I try to disassociate myself from any meat entitled “loaf”.
It’s a personal thing. Like refusing to eat in the cafeteria in high school because I couldn’t identify the meat at first glance. Actually, you couldn’t generally identify it even after a close and detailed investigation!
This, however, is a loaf worth eating. It is heavenly, and easy, and lamby. Did I mention I just love lamb?
This is not your mamma’s meatloaf! Although I’m sure your Mom’s meatloaf is totally awesome, this one has LAMB!!!
Obviously, you’ll need some ground lamb. I had a 1 pound package, but it would have been even better if I’d used 2 pounds. More lamb to love!
You’ll need 1 lemon for zesting, 2 large eggs, 2 tbsp balsamic vinegar, 1/2 cup rolled oats, 4 garlic cloves thinly sliced, 2 large shallots, finely chopped, 1/2 cup sundried tomatoes chopped, and 1 tbsp fresh rosemary.
Preheat the oven to 375F. Spray a large loaf pan (9 x 3 1/2) with non-stick spray.
In a large bowl, whisk together the eggs and vinegar.
Add the oats.
Then the tomatoes, shallots, garlic, rosemary and lemon zest.
Last, add the ground lamb.
Here is where you’ll want to put the camera down, as it is rather difficult to mix this all together using only one hand.
But I tried.
The hand is a little scary.
Dive in with both hands and mix until incorporated.
Transfer to the prepared loaf pan, and press into a loafy shape.
Bake 40 – 45 minutes.
For enhanced enjoyment, top with a drizzle of the balsamic vinegar. Rat Boy doesn’t care much for balsamic vinegar. Something about carrots and a
horrid wonderful balsamic honey glaze I forced him to eat made when he was about 7. So I left it off.
More on the sour cream mashed potatoes tomorrow. They are divine!
I think I might have died and gone to heaven. Except the dishes are still dirty and the trash needs to go out. Think I’ll just concentrate on eating for now!