Baby, it’s cold outside — perfect weather to enjoy comfort foods and hearty, healthy fare. You can thank my non-jittery, fantastic cook, sister Julia Richardson for this excellent meatloaf rendition.
When your main dish is meat and you’re striving to increase the amount of plant foods in your diet, nothing smuggles vegetables into a dish quite as stealthily as this Lamb Meatloaf with Sweet and Spicy Topping.
Lamb Meatloaf with Sweet and Spicy Topping
- 1 lb minced lamb
- 2 celery stalks, minced
- 2 carrots, grated
- 1 zucchini, grated
- 1 pint mushrooms, finely chopped
- 3 scallions or 1 small onion, minced
- 2 cloves garlic, grated or minced
- 1/4 c finely chopped parsley
- 1 T fresh oregano or 1 t dried
- 2 eggs
- 1 c fresh breadcrumbs
- 1 t Worcestershire sauce
- 1 t kosher salt
- freshly ground black pepper
Preheat oven to 350F.
In a large bowl, combine all ingredients. Spoon the meat mixture into a loaf pan brushed with oil or sprayed with cooking spray. Press down with the back of a spoon to even out. Top with Sweet and Spicy Topping. Bake for 1 hour or until a thermometer registers 160F. Let stand for 5 minutes. Serves 8 – 10. Can also be cooked in muffin shape in half the time, but onion and celery need to be finely minced so they aren’t crunchy.
Sweet and Spicy Topping
- 1/4 c each ketchup
- 1/4 c regular mustard
- 1/4 c brown sugar
- 1/2 – 1 t Sambal Oelek
- The Lamb Meatloaf can be split into two smaller loaf pans if you prefer. Cook for 40-50 minutes.
- For best meatloaf cooking tips, check out Aussie beef and lamb.
- Use a food processor to save time grating carrot and zucchini and chopping mushrooms. Your prep time will fly by if you’re enjoying Anything for Love by Meat Loaf.