lamb meatloaf in red chile

2019-06-18

This is a continuation of the Lamburger recipe.

Marielos didn’t really care for very strong lamb flavor and didn’t want a lamburger. I made a small meatloaf instead. I used a fairly large bowl because I didn’t have a big enough ramekin to hold that much. I had some red chile sauce available. I poured it over the meat to keep it from drying out too much.

Add layers of vegetables and mashed potatoes to make it a shepherd’s pie. Lamb, shepherd....

INGREDIENTS

This is what you need for 6 servings:

1 lb. ground lamb (80%-20%)
2 eggs
1 cup bread crumbs
S&P
garlic, chopped fine
spices of choice to taste
I used Berbere & chipotle powder
2 cups pureed red chile

Pic1: lamb meatloaf in red chile

Directions

Pic2: add red chile sauce, bake
Pic3: all done
Pic4: served

Preheat the oven to 350 ºF.
Mix all ingredients together.
Spread the meat evenly in a bowl.
No greasing necessary, there is plenty of fat in the meat. I poured about ½” red chile sauce over the meat to prevent it from drying out too much. (Pic2) The meat will shrink during cooking and at the end, the sauce and fat will be at the bottom.
Cook 45 minutes at 350 ºF.
Shut down the oven. Leave the bowl for another 30 minutes.
Allow to cool or refrigerate before cutting.
It will fall apart if still too warm.
Serve on bread or as a side dish. (pic4)
Add cheese if you like a cheeseburger.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org