Irish Meatloaf
COOK TIME
30 min.
Serving Size
4-5 servings
This meatloaf is not your Momma’s meatloaf! it is packed full of flavour and will leave you wanting to make it again and again. No Ketchup required.
Ingredients
- 1 lb (0.45 Kg) ground lamb (alternately beef, chicken, or bison)
- 2 tbsp (30 mL) garlic, minced
- 1/4 cup (60 mL) cilantro, chopped
- 1/4 cup (60 mL) red wine vinegar
- 2 tbsp (30 mL) paprika
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) ground coriander
- 1 tsp (5 mL) allspice
- 1 egg
- 3/4 cup (175 mL) milk
- 2 1/2 cups (625 mL) diced 100% whole wheat bread, fresh or dried
Directions
| 1. | Preheat oven to 400°F (205°C). Combine ground meat, garlic, cilantro, red wine vinegar and all seasonings and mix well. Combine egg and milk and whip with a fork to mix. Add diced bread to milk mixture and allow it to soak, 10 minutes. If bread remains fairly dry, add extra milk to moisten. |
| 2. | Using clean hands, fold two mixtures together. Place the mixture on a foil-lined baking sheet and shape by hand into 4-5 individual loaves, each approximately 6 inches long and 3 inches thick. Bake until a thermometer inserted in the center reads 150°F, about 30-40 minutes. Let rest 5-10 min, allowing temperature to rise to 160°F (71°C). |
Recipe created by chef Ben Kramer
Tips
Individual meatloaves can be frozen and thawed and packed for future lunches.
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