Meatloaf

[sraun]

I'm not certain how this is going to turn out - 2 lbs. ground lamb, 1 c. oatmeal (not the quick-cooking kind), 1 smallish onion (diced), garlic, mustard, rosemary, cumin and nutmeg. Mix well, form into loaf, bake at 350. I'll let you know for how long when it's done - I'm cooking to 160 on my meat thermometer, and expecting it take somewhere between 45 minutes and 2 hours.

Comments

[sraun]

Cook time was 90 minutes.

[minnehaha.livejournal.com]

I usually use an egg to help bind it. How'd it come out?

K.

[minnehaha.livejournal.com]

Looks like a good recipe to me.

B

[sraun]

Oops - forgot to list the egg. Actually, about 1/4 c. of fake eggs - I forget which brand.

It was a qualified success. Too much cumin, maybe not enough other? There was enough cumin that it overpowered everything - I could kind of taste the onion and garlic, and there was the merest hint of rosemary in the far background. I'll probably try again using pretty much the same stuff, only about half the cumin.

Irene found it pretty good, I found it to be on the positive side of reasonable.

It's from the last of the Harsh's lambs - we've got a bunch more ground lamb in the freezer, so I'm going to be able to do some refining.

[sraun]

Recipe is probably good at base - I put in too much cumin. Given that the first time I used cumin was less than a month ago, this was the third or fourth time I'd used it, and the prior times were in eggs, I'm not terribly disappointed.

Weekend eggs is a brunch dish - open refrigerator and freezer and find some meat. If necessary, brown meat. Chop and brown an onion. Add chopped frozen green pepper. Add garlic. Add meat. Add spices*. Open a 16 oz. carton of fake eggs, add some Worcestershire sauce. Close carton and shake. Pour over everything else, cook until the eggs are done. Serve.

*Spices come in 'green' and 'red'. Green is rosemary, sage, thyme, etc. Red is paprika, chili powder, and cinnamon or nutmeg. Both get black pepper. Red spices means we put salsa over it when we eat it. I've added cumin to both red and green in the last month - it went better with the red, but was at least all right with the green. I only used the merest dusting with the green spices.

Hmm,

[lsanderson.livejournal.com]

I missed the ground lamb part, but I'd suggest less to none of the mustard, cumin and nutmeg, and I'd sub thyme, more garlic, and rosemmary.

Cumin...

[lsanderson.livejournal.com]

Cumin is a usual ingredient in chili powders. To me, it modifies the way the mouth perceives hot peppers by cutting a great deal of the initial sear that they bring. Then, it's very off in the savory scene where it verges on sour. It goes well with rosemary blending into sage.

[gomeza.livejournal.com]

Hmm. How did it turn out?

[sraun]

I thought fair, Irene thought pretty good - did you read the comments?