| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main, Dishes |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground lamb; lean |
| 1 |
c |
Rolled oats |
| 1 |
md |
Yellow onion; finely chopped |
| 1 |
sm |
Tart apple; peel, core, grate |
| 2 |
md |
Carrots; peeled and grated |
| 1/2 |
c |
Milk; OR 1/2 cup apple cider |
| 2 |
|
Eggs; slightly beaten |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper; freshly ground |
| 1/4 |
ts |
Dried sage; crumbled |
| 1/4 |
ts |
Dried rosemary; crumbled |
| 1/4 |
ts |
Dried thyme; crumbled |
INSTRUCTIONS
1. 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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