Prep 10 mins
Cook 45 mins
A quick and easy to make meatloaf with a distinctly Mediterranean flavor. This meatloaf remains moist yet is firm enough to make a sandwich with as well.
- 1 1⁄2 lbs uncooked ground lamb (you can try other ground meats or combos of for a slightly different flavor)
- 2 cups Italian style breadcrumbs
- 2 eggs, beaten
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (6 ounce) cansmall pitted black olives
- 1 cup diced onion (frozen is ok)
- 3 tablespoons jamaican curry powder (I used hot)
- 1⁄2 teaspoon cayenne pepper
- 3 tablespoons soy sauce
- In a large bowl combine all of the above ingredients.
- Knead ingredients together until thoroughly blended.
- Place the meat mixture in a non stick roasting pan and pat to form into a loaf shape.
- Bake in a preheated 350°F oven for about 45 minutes.
Evcellent flavor, the curry did not overpower the lamb. I cut the breadcrumbs back to 11/2 cups and it still had a nice texture.Loved the olives in it I used a 9"x5"x3" pan . Ended up with 5 generous servings..Baked it for 1 hour. I sliced the left over meatloaf vacuum sealed each slice and popped it in the freezer. This is an add on comment last night almost three months after freezing it I defrosted a slice poured 1/2 cup of tomato soup over ir sealed it with foil and heated in a 325F oven for 30 minutes - Wonderful Thanks Steve
i havent made this recipe but wanted to comment on derfs review when i make meatloaf i make it into a litteral loaf place it on a wire rack and place it in a roasting pan youll be amazed at how much fat drains off
Well I have to say this meatloaf was suprizing, I expected it to be quite a bit hotter than it was, I think the 2 cups of breadcrumbs must have cooled out the heat. We enjoyed it hot from the oven for supper, but were not thrilled with it cold, that could be because we are not fond of cold lamb, too heavy/rich. The olives were a nice touch. The cooking time was a little off, I had to cook it for 1 hour and 15 minutes.All in all it wasn't bad and the instructions were easy to follow. If I made it again I would use beef, I guess we just don't like the way lamb fat is when it's cold. Most recipes I use with ground lamb cooks and drains the lamb but of course you can't do that with meatloaf; in any case it was worth a try and something a little different.