Recipe by cmacooks
I love ground lamb and it cries for curry. I thought this would be an interesting twist to a "home style" meal.
Top Review by Cindy Lynn
I have not had much experience with lamb, but thought a meatloaf from lamb would be lovely, so this was something I attempted to create myself during the recipe submittal stage of the contest. I was not pleased with the results of my attempt at all and didn't have the opportunity to try experimenting any further. Needless to say, when I saw this recipe as an entry into the contest, I had to try it. It turned out to be one of the best meatloaves that DH or I have ever had! I followed the ingredients and directions exactly as posted. It was nice and firm, yet very tender, slicing very well and had excellent flavor. The following day, we had it warmed over and made sandwiches, and the day after that, we had it cold as sandwiches. We enjoyed it all three ways. I had planned to make this again for a family reunion, but I am out of ground lamb and was told at the grocer this week that lamb is only available around Easter in my area. Thank you for sharing such a lovely creation! It will definitely be amongst our repertoire of favorites and I will be stocking up on ground lamb come next Easter!
- 907.18 g ground lamb
- 1 medium onion, grated
- 2 garlic cloves, minced
- 2 whole eggs or 118.29 ml egg substitute
- 4.92 ml cayenne pepper, as desired, divided
- 9.85 ml curry powder
- 118.29 ml plain breadcrumbs, as needed to bind
- 9.85 ml soy sauce
- 14.79 ml packed brown sugar
- 411.06 g can diced tomatoes
- 2.46 ml Worcestershire sauce
Directions See How It's Made
- Combine lamb with onion, garlic, eggs, curry, 1/2 tsp cayenne, salt and breadcrumbs.
- Shape into a loaf, and place in a 9x12-inch Pyrex baking dish.
- Combine tomatoes with Worcestershire, reserved cayenne, soy sauce, and brown sugar.
- Pour this over the loaf, and bake in a preheated 400ºF oven for 45 minutes to one hour.
- Serve with chutney and cooked basmati rice.