Today Recipes | Easy Wall Street Lamb Meatloaf Recipe – Four years ago, I finally met a meatloaf that revealed true potential of that dish. Southern chef Scott Peacock’s recipe normally requires with the multitude of beef, pork and chopped bacon, and folds in mushrooms, onions and grated carrot to remain this mixture moist. A tangy sweet-and-sour glaze brings the whole thing together. This is no mystery meat, but a wholesome, flavorful dish I happily serve to his dad and dinner-party guests alike.

Mr. Peacock’s recipe is totally classic and beautifully balanced, but occasionally I’m going a measure further and bury an over-the-top stuffing of caramelized onions, cheese, ham and hard-boiled eggs inside before baking. The exact result it isn’t just tasty but alternatively spectacular visually when sliced. For a less arduous filling, you’re able to substitute sautéed Swiss chard, bell peppers and/or mushrooms. I favor this meatloaf free-form, shaped into an oval or rectangle (more or less) and cooked involved with a baking dish. But perfectionists can opt for a parchment-lined loaf pan, which tends to make a tidier package, especially when may well be a stuffing involved.

Easy Wall Street Lamb Meatloaf Recipe

Easy Wall Street Lamb Meatloaf Recipe

You could riff at the humble meatloaf in numerous ways without doing it ideas too much above its station. Sometimes I make succulent, individual-size loaves of minced turkey and raid my stash of Asian ingredients to concoct a sauce of chili paste, sesame oil, honey and soy sauce. Or I borrow a recipe from London-based chef Yotam Ottolenghi and jumble a mixture of lamb and beef with bulgur, pine nuts, herbs and warming spices for a Middle Eastern-style meatloaf. Baked within the brownie pan and delve squares, it’s served by having a cheery dollop of tomato-and-yogurt salsa on top. Enjoy!

SERVING: 6-8 Plate

Preparation time                    Cook time

20 Minutes                             55 Minutes


  •     1 cup bulgur wheat
  •     1 large onion, quartered
  •     2 large tomatoes, quartered
  •     4 cloves garlic
  •     1 pound ground lamb
  •     1 pound ground beef
  •     1¾ teaspoons ground allspice
  •     1¾ teaspoons ground cinnamon
  •     ¾ cup chopped flat-leaf parsley
  •     ¾ cup chopped cilantro, plus more to garnish
  •     ⅓ cup pine nuts, toasted and roughly chopped
  •     ½ teaspoon salt, plus more to taste
  •     ½ teaspoon freshly ground black pepper, plus more to taste
  •     2½ tablespoons olive oil
  •     3 cups quartered cherry tomatoes
  •     6 tablespoons white wine vinegar
  •     6 tablespoons olive oil
  •     1½ cups Greek yogurt
  •     4 garlic cloves, minced
  •     1 teaspoon salt, plus more to taste
  •     Freshly ground black pepper


  1. Preheat oven to 350 degrees. Line a 10-by-10-inch brownie pan with parchment paper. In a bowl, cover bulgur with water by 2 inches. Soak 15 minutes, then drain and squeeze dry.
  2. Meanwhile, make salsa: In a medium bowl, mix together all ingredients, cover and refrigerate until needed.
  3. Make meatloaf: In a food processor, pulse onions, tomatoes and garlic until you have a rough purée. (Alternatively, finely chop.) In a large bowl, combine vegetable purée and drained bulgur with remaining ingredients, except for oil. Mix well, and then transfer mixture to prepared pan. Gently pat into an even layer, then brush top with 1 tablespoon oil.
  4. Bake meatloaf until cooked through and beginning to brown on top, 30 minutes. Remove from oven and brush top with remaining oil. Let rest 5 minutes before serving.
  5. To serve, cut meatloaf into eight portions. Serve with salsa spooned over top and a sprinkling of herbs. Pass extra salsa at the table.

And that’s all for today’s recipe about Easy Wall Street Lamb Meatloaf Recipe, please leave some comment and let us know if you already make it at home.

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