Meatloaf Roasting and Grilling Discuss Meatloaf in the Brick Oven Cooking forums; Excellent Frances.....and the recipe in metric too! Life is just so much simpler in metric;-)...

[Balthazar]

Excellent Frances.....and the recipe in metric too! Life is just so much simpler in metric;-)

[sarah h]

OK, I said I'd post this recipe so here it is (sorry, metric not available) - I created it as an amalgamation of various recipes, including Frances' wine & bacon baste, which I really liked, and was fairly pleased with the result:

Lamb & Beef Loaf

1 lb ground lamb
1 lb ground beef
½ cup chopped onion
2 eggs
1 clove garlic, minced or grated
2 tsp dried oregano (can substitute with 1½ tsp thyme and ½ tsp crushed dried rosemary)
2 tsp paprika (sweet or hot – your choice)
2 tsp salt
1 tsp cumin
1 tsp cinnamon
1 tsp pepper
1 cup (or more) oats (preferably steel-cut, but rolled will do too)
bacon – 6 to 8 slices
red wine

Combine all ingredients except oats, bacon and wine and mix well.

Add oats, mix well and increase oats if needed for proper balance between too wet and too dry.

Form into an elongated oval shape (or two small ovals) and place in a greased baking dish or roast pan.

Top with bacon slices in a criss-cross pattern.

Bake at 425F for 1½ to 2 hours.

After the first 15 minutes of baking, splash loaf with red wine and baste with pan juices at 15 minute intervals for the remainder of the cooking time. Do not allow the pan to become dry during this time.

Once cooked, let the loaf stand for 10 minutes, then slice and serve.

Suggested accompaniments: minted and slightly sweetened yoghurt or Major Grey's chutney.

[Archena]

Um, Sarah, ya might wanna be a little more specific in Step 5...

Bake at 425F for 15 minutes for 1½ to 2 hours.

*emphasis mine


Otherwise, it sounds pretty good. If I ate mutton I'd definitely give it a try.

[sarah h]

Darn, I'm a lousy editor - fixed now though - thanks!

[Archena]

No prob!