Spiced Lamb and Cheese Meatloaf recipe
information
Serve this meatloaf with Ratatouille (minus the cheese) , or cold with relish or chutney and Rainbow Salad.
ingredients
225 g (8 oz) large spinach leaves, washed
100 g (4 oz) crustless granary or wholemeal bread, finely crumbled
450 g (1 lb) lean lamb, trimmed and coarsely minced
2 eggs, lightly beaten
30 ml (2 tbsp) oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 green chilli, seeded and finely chopped
5 g (1 tsp) ground coriander
2.5 g (1/2 tsp) ground cumin
salt and freshly ground pepper
100 g (4 oz) Gruyere cheese, sliced
100 g (4 oz) crustless granary or wholemeal bread, finely crumbled
450 g (1 lb) lean lamb, trimmed and coarsely minced
2 eggs, lightly beaten
30 ml (2 tbsp) oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 green chilli, seeded and finely chopped
5 g (1 tsp) ground coriander
2.5 g (1/2 tsp) ground cumin
salt and freshly ground pepper
100 g (4 oz) Gruyere cheese, sliced
method
1. Grease a 1 kg (2 lb) loaf tin, and line the base with a strip of greaseproof or waxed paper.
2. Remove the stalks from the spinach and blanch in boiling salted water for 1 minute.
3. Drain and rinse with cold water. Drain well, pat dry with paper towels, then line the prepared tin with the spinach leaves so they completely cover the sides and base.
4. Save any spinach leaves which are left over.
5. In a mixing bowl combine the breadcrumbs, lamb and eggs until thoroughly blended.
6. Heat the oil in a pan, add the onion, garlic and chilli and fry for 2 minutes.
7. Stir in the spices and fry for 1 minute. Allow to cool, then add to the bowl with a little salt and pepper.
8. Chop any remaining spinach and add to the lamb mixture.
9. Mix all these ingredients together until smooth and well blended.
10. Pack half the meat mixture into the loaf tin.
11. Cover with the sliced cheese, then with the remaining meat mixture.
12. Press down firmly with the back of a spoon.
13. Cover the tin with foil, then stand the tin in a roasting pan half-filled with hot water.
14. Bake in the preheated oven at 190°C (375°F) Gas 5. for 1 3/4 to 2 hours. Turn out and serve sliced.
2. Remove the stalks from the spinach and blanch in boiling salted water for 1 minute.
3. Drain and rinse with cold water. Drain well, pat dry with paper towels, then line the prepared tin with the spinach leaves so they completely cover the sides and base.
4. Save any spinach leaves which are left over.
5. In a mixing bowl combine the breadcrumbs, lamb and eggs until thoroughly blended.
6. Heat the oil in a pan, add the onion, garlic and chilli and fry for 2 minutes.
7. Stir in the spices and fry for 1 minute. Allow to cool, then add to the bowl with a little salt and pepper.
8. Chop any remaining spinach and add to the lamb mixture.
9. Mix all these ingredients together until smooth and well blended.
10. Pack half the meat mixture into the loaf tin.
11. Cover with the sliced cheese, then with the remaining meat mixture.
12. Press down firmly with the back of a spoon.
13. Cover the tin with foil, then stand the tin in a roasting pan half-filled with hot water.
14. Bake in the preheated oven at 190°C (375°F) Gas 5. for 1 3/4 to 2 hours. Turn out and serve sliced.
serving amount
serves 4 - 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
