| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dishes, Main | 6 | Servings | |
INGREDIENTS
| 2 | lb | Ground lamb, lean |
| 1 | c | Rolled oats |
| 1 | Yellow onion, finely chopped | |
| 1 | Tart apple, peel core | |
| grate | ||
| 2 | Carrots, peeled and grated | |
| 1/2 | c | Milk, OR 1/2 cup apple cider |
| 2 | Eggs, slightly beaten | |
| 3/4 | t | Salt |
| 1/4 | t | Pepper, freshly ground |
| 1/4 | t | Dried sage, crumbled |
| 1/4 | t | Dried rosemary, crumbled |
| 1/4 | t | Dried thyme, crumbled |
INSTRUCTIONS
Preheat the oven to 375F. In a large bowl mix all the ingredients with your hands, until well combined. Pack the mixture into a greased 9" x 5" x 3" loaf pan. ****At this point the meatloaf can be covered tightly with aluminum foil & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place the covered meatloaf in the freezer; when frozen, remove from the pan, wrap in heavy duty aluminum foil, label & return to freezer) If you intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then cut in half, freeze etc. 2. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it pulls away from the sides of the pan & has a dark brown crust. Remove the meatloaf from the oven & carefully pour the accumulated drippings into a bowl; cover them with plastic wrap & reserve for use in a soup if desired. Let the meatloaf sit for 10 minutes before serving, slice to desired thickness & serve with a baked potato stuffed with brie & sauteed cucumbers. Cold slices are good for sandwiches. ****Serving Later: From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan; serve as in step # 2. To Microwave: Replace the foil with plastic wrap vented on one side. Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees & microwave on Low (30% power) another 20 minutes or until the loaf is defrosted in the center. Microwave on High(100% power) for 10 minutes. Rotate the plate 90 degrees & microwave on High(100% power) until the juices run clear when the loaf is pierced in the center, or a microwave meat thermometer registers 180F. - about 10 minutes longer.. Serve as in step # 2. Per serving: calories 408, protein 52 g, carbohydrate 18 g, fat 13 g, sodium 403 mg, cholesterol 232 mg. Formatted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Readers Digest "Cook Now, Serve Later" Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 21, 1998
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