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.
