National Meatloaf Day: Greek Lamb Meatloaf
Let Your Meat Loaf
I think I last heard someone say, "Don't let your meat loaf," about 150 years ago, but I may be exaggerating. It could have been longer. Nevertheless, when I was sophomoric it was usually good for a chuckle and, sophomores being sophomores (not tremendously creative) it's probably still good for at least a pained expression from the more sophisticated sophomores (is that an oxymoron?) and a guffaw from the others.
Serious Eats has declared October 18 National Meatloaf Day. And, although I've largely quit participating in such meme-ish events and know well that when Louis Carrol wrote, "And the mome raths outgrabe," he actually meant, "and the meme routes sour grapes," I was tempted to participate in this online event because I love meatloaf, and yet, unlike so many traditional American dishes, this one I feel — for some reason — more than willing to play with.
But, I've been focused on lamb of late. I'm trying to develop a lamb sausage and so it seemed like a good time to revisit an idea for lamb loaf given to me by a friend's sister.
The mint and feta give it a Greek flavor, and the tzatziki sauce carries that through nicely. But if I'd really been thinking, I would have found a bottle of retsina to go along with it — and tossed a glug or two into the mix. But I wasn't thinking, I was drifting off to sleep.
I think I last heard someone say, "Don't let your meat loaf," about 150 years ago, but I may be exaggerating. It could have been longer. Nevertheless, when I was sophomoric it was usually good for a chuckle and, sophomores being sophomores (not tremendously creative) it's probably still good for at least a pained expression from the more sophisticated sophomores (is that an oxymoron?) and a guffaw from the others.
Serious Eats has declared October 18 National Meatloaf Day. And, although I've largely quit participating in such meme-ish events and know well that when Louis Carrol wrote, "And the mome raths outgrabe," he actually meant, "and the meme routes sour grapes," I was tempted to participate in this online event because I love meatloaf, and yet, unlike so many traditional American dishes, this one I feel — for some reason — more than willing to play with.
I think about recipes to put myself to sleep. Don't you?
Some sort of variation seemed called for. Perhaps because I know that meatloaf is only a coarse pâte/terrine, or perhaps because pâte is essentially a peasant dish — whatever the elite chefs have done with it. At any rate, I laid in bed last night thinking about ways to contribute to the meatloaf mome, er, meme. (Yes, I think about recipes to put myself to sleep. Don't you?)But, I've been focused on lamb of late. I'm trying to develop a lamb sausage and so it seemed like a good time to revisit an idea for lamb loaf given to me by a friend's sister.
The mint and feta give it a Greek flavor, and the tzatziki sauce carries that through nicely. But if I'd really been thinking, I would have found a bottle of retsina to go along with it — and tossed a glug or two into the mix. But I wasn't thinking, I was drifting off to sleep.
Greek Lamb Loaf
Serves 4.
Based on an idea by Maggie Roberts.
1 lb ground lamb
1 tbsp olive oil
3 oz feta, crumbled
1 sm onion, diced (about 1/2 cup)
2 garlic cloves — minced
1/4 c pignoli — toasted
1/4 c bread crumbs
1/4 c chopped fresh mint
2 tbsp minced fresh rosemary
1 egg, lightly beaten
2 tbsp tomato paste
2 tsp Worcestershire sauce
1/2 tsp coarsley ground black pepper (the feta provides salt)
Sautee onion and garlic in olive oil until fragrant and translucent.
Combine all ingredients, shape into a loaf, and bake at 350F until internal temperature is 155F. Allow to rest for 30 minutes before slicing.
Drizzle with tzatziki sauce.
21 Comments:
Could you post a link for tzatziki sauce as well?
Memphis,
Just add a crushed garlic clove, a teaspoon of lemon juice, and a tablespoon of minced fresh mint to a cup of yogurt.
Interesting twist on the classic 'loaf'. Wondering what it would be like if you switched the rosemary for oregano and feta for halloumi (which doesn't really melt). love the idea of using ground lamb for this. Amy @ neverfull.wordpress.com
Amy,
I've used oregano, rosemary is better. I haven't tried halloumi, which would certainly be good flavor-wise, but with the feta I get some cheese melting into the mixture and other stand-alone chunks. Halloumi would be texturally very different with rubbery chunks of cheese.
Try it and let me know now it turns out.
Not only does this sound divine but it has sent me flying into a frenzy of inspired meatloaf creativity.
There's Sunday dinner sorted!
I like the idea of lamb meatloaf. Almost an American gyro--horizontal, not vertical. I've been on my own meatloaf kick. Tomorrow's blog...
I have never been a fan of meatloaf... possibly because my grandmother would make a huge ground beef patty wrapped in bacon, and let it cook in 'it's own juices'.
I think even at 6 years old I knew that those juices were not really good.
You are so cute, sleepy man.
Hm. Am I ready for meatloaf?
MT,
I suspect you'll love this take on meatloaf. Keep the lamb, feta, and mint, then do what you think best. The pignoli was a good idea, but I've used crushed and finely chopped juniper berries in the past.
We made this Saturday and ate it again on Sunday. It was delicious. Ed's comment that it's like a gyro is dead on. That's exactly the flavor it had. We only used 1/2 the pine nuts, because that was all we had, but it was plenty and kept it from being too crumbly. Of course I did reak of garlic for about 3 days, but it was worth it. I only wish we didn't have a work obligation Thursday night so we could celebrate Meatloaf Day with this meatloaf.
Cooking,
I'm glad you liked it. It's a favorite of mine.
I found the link to your post on Serious Eats. I love your recipe! I had played around with the idea of a Greek-inspired meat loaf myself, but after 3 meatloaves in 1 week, my family was ready to revolt. Now, I can just make yours. Thanks!
Sticky,
Let me know what you think.
Wow, I think this has to be the most decadent-looking Greek dishes I've seen - it's like a dressed-up gyro! Ooh... Greek meatloaf pita sandwiches... Thanks!
Sarah,
My pleasure... Really.{g}
Aw man, I nearly almost tried to do and post for this action. It would have been a repeat for me, but it was one of the best meals I've ever wrapped myself in to.
Biggles
A little late on this comment, but it took me a while to unearth the book. I have a great sausage-making book, now out of print, that I use all the time for making unique meatloaves. It's called: The Homemade Sausage Cookbook, and it's by Bertie Mayone Selinger and Bernadine Sellers Rechner.
It has a huge variety of classic sausages (Italian, bratwurst, linguica), as well as ethnic/regional ones most of us would never hear of, like Sueltz or Mahneek. Gosh, that sounded like a commercial.
I use their Gyro meat recipe for both sausages and meatloaf. I think it's the combo of beef and lamb, as well as the little bit of cinnamon that really gives it the authentic flavor.
Aha. I found the link to a post where I used that recipe for meatballs. Very adaptable, it is. You can still find the book on eBay or some online booksellers, occasionally. It was a very small print run but excellent reviews from within the industry at the time.
B'gina,
Thanks for the link.
Not being conversant with the internal temperature of a meat loaf, how long do you bake it? Thank you. PCY
Anon,
45 minutes to an hour depending on your oven and exactly how you shape the loaf,
Tsatsiki without either dill or cucumber? That sounds atypical to me.
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