Spiced Lamb Loaf

By Pierre Franey

Published November 12, 1985

Total Time
1 hour 15 minutes
Rating
4(13)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 or more servings

  • 2 pounds ground lean meat, preferably lamb

  • 1 tablespoon corn, peanut or vegetable oil

  • 1 cup finely chopped onion

  • 1 cup finely diced celery

  • 1 cup finely chopped green pepper

  • 1 teaspoon finely minced garlic

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • ⅛ teaspoon freshly grated nutmeg

  • 1 teaspoon ground cumin

  • 2 teaspoons Worcestershire sauce

  • ⅛ teaspoon Tabasco sauce

  • 1 tablespoon Dijon-style mustard

  • ½ cup fine, fresh bread crumbs

  • 1 egg, lightly beaten

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

7 grams carbs; 143 milligrams cholesterol; 1043 calories; 44 grams monosaturated fat; 5 grams polyunsaturated fat; 54 grams saturated fat; 108 grams fat; 2 grams fiber; 554 milligrams sodium; 12 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Put meat in mixing bowl and set aside.

  3. Step 3

    Heat oil in saucepan and add onion, celery, green pepper and garlic. Cook, stirring, until vegetables are wilted. Set aside to cool briefly.

  4. Step 4

    Add cooked vegetables to meat. Add salt, pepper, nutmeg, cumin, Worcestershire sauce, Tabasco sauce, mustard, bread crumbs and egg. Blend well with the fingers.

  5. Step 5

    Pack mixture into 6-cup loaf pan. Smooth over the top.

  6. Step 6

    Place pan in oven and bake 50 minutes. Remove from oven and let stand 10 minutes. Slice and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Suzanne

Add 1/4 t. dried thyme, 1/4 t. ground coriander, use 1/2 C. quick cooking oats for bread crumbs. Brush with Vincotto then brush at 20 minutes and again when done. I baked at 375 degrees, oval shaped loaf in 9 x 11 baking dish. My instant read thermometer read 150 degrees at 50 minutes.

Es

Very easy meat loaf that I've made many times (from Cusine Rapide but omits the mushrooms). For dinner for 2 I used a pound of local ground lamb and used a little more than 1/2 of the other ingredients. I formed it into a loaf and surrounded it with potatoes, turnips, and celery root (about 3/4 inch pieces tossed in olive oil) in an ovenproof pan (e.g., cast iron) and baked. Quite delicious one-pan dinner. Everything was cooked in an hour.

Suzanne

Add 1/4 t. dried thyme, 1/4 t. ground coriander, use 1/2 C. quick cooking oats for bread crumbs. Brush with Vincotto then brush at 20 minutes and again when done. I baked at 375 degrees, oval shaped loaf in 9 x 11 baking dish. My instant read thermometer read 150 degrees at 50 minutes.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.