Meatloaf

August 29, 2012

2 lbs ground lamb
2 1/2 cups crutons
1/2 onion
2 cloves of garlic
2 jalapenos (pitted)
2 eggs
1 tbls thyme
1 tlbs oregano
1 dry onion soup packet

Sauce
1 cup of ketchup
3 tbls wors.
1 tbls apple cider vinegar
1 tsp lemon juice

What I love most about meatloaf is how easy it is to throw together for a hungry family, or in my case, a hungry roommate! Plus, this recipe makes two loafs. Serve one for dinner and throw the other in the freezer for one of those nights your inner Betty Crocker is on vacation!

Go ahead and set your oven to 350 degrees before starting to give your oven time to preheat. I tend to begin by pitting my peppers and tossing them into a food processor. Quarter your onion so it will chop consistently with your pepper. Remember, we're not trying to make a paste here so be sure to keep an eye out. Throw in your garlic, thyme, and oregano into the food processor and give it one last chop.

 

 

Mix in the dry onion soup into your ground lamb

 

 Mix your dry onion soup into the ground lamb, next your eggs, followed by your freshly chopped veggies. Put your croutons into the food processor to break them up into a more manageable size, it doesn't need to be completely crushed. Toss it in with the meat concoction.

 

 Shape into loafs on a baking sheet (be sure it has sides so that way you don't have to worry about any fat dripping onto the bottom of your oven). Place in your already heated oven at 350 degrees for roughly 45 minutes. Pull out with 10 minutes to spare to pour on the prepared sauce.

 

Enjoy!

Please reload

Featured Posts

Frenched Rack of Lamb with Roasted Tomatoes, Wilted Spinach, & Portobello Mushroom

March 9, 2014

1/10
Please reload

Follow Us
  • Facebook Black Round
  • Instagram Black Round
  • Twitter Black Round
Recent Posts
Please reload

Archive
Please reload

Search By Cut
Please reload

    We're Proudly Partnered with
    GO TEXAN.
    Experience local. 
    Experience Texas.