Basic Soay Sheep Lamb Loaf
Your mom's meatloaf recipe with cumin substituted for red pepper
flakes and ketchup
Ingredients
- 1 pound ground Soay or other lean, mild-flavored ground lamb
- 1/2 cup finely chopped onion
- 1 cup finely chopped green pepper (I pulsed it in a mini-processor, quite runny but worked)
- 1 tsp finely minced garlic
- salt to taste
- freshly ground black pepper to taste
- 1/8 tsp freshly grated nutmeg
- 1 tsp cumin seeds, ground
- 2 tsps Worcestershire sauce
- 1/8 tsp (at least) Tabasco sauce
- 1 Tblsp Dijon-style mustard
- 1/2 cup fresh bread crumbs
- 2 egg whites
Directions
- Preheat oven to 375F.
- Mix everything together, preferably with your hands.
- Pack mixture into a medium sized loaf pan. Smooth the top.
- If desired, top with very thinly sliced onions and then spray them with olive
oil.
- Place the pan in the oven and bake 50 minutes. Remove from oven and let stand 10 minutes in its pan.
Slice and serve with your favorite comfort food, mixing cuisines as needed: rice, noodles, potatoes, or gnocchi, and probably green beans. The lovely taste of Soay meat and not-too-heavy spice loads makes this a surprisingly tasty version of the old standby.
Bon appétit!