Recipe - Lamb Oat And Apple Loaf

2 pound Ground lamb; lean
1 cup Rolled oats
1 md Yellow onion; finely chopped
1 small Tart apple; peel, core,
grate
2 md Carrots; peeled and grated
One half cup Milk; OR One half cup apple cider
2 Eggs; slightly beaten
Three fourths teaspoon Salt
One fourth teaspoon Pepper; freshly ground
One fourth teaspoon Dried sage; crumbled
One fourth teaspoon Dried rosemary; crumbled
One fourth teaspoon Dried thyme; crumbled

1. Preheat the oven to 375F. In a large bowl mix all the ingredients with
your hands, until well combined. Pack the mixture into a greased 9" x 5" x
3" loaf pan.

****At this point the meatloaf can be covered tightly with aluminum foil &
stored. Refrigerate for up to 4 days. Freeze for up to 3 months. ( Place
the covered meatloaf in the freezer; when frozen, remove from the pan, wrap
in heavy duty aluminum foil, label & return to freezer) If you intend to
microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then
cut in half, freeze etc.

2. Bake the meatloaf, uncovered, for 50 55 minutes or until it pulls away
from the sides of the pan & has a dark brown crust. Remove the meatloaf
from the oven & carefully pour the accumulated drippings into a bowl; cover
them with plastic wrap & reserve for use in a soup if desired. Let the
meatloaf sit for 10 minutes before serving, slice to desired thickness &
serve with a baked potato stuffed with brie & sauteed cucumbers. Cold
slices are good for sandwiches.

****Serving Later:

From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with
aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the
foil & bake 40 50 minutes longer or until the loaf pull away from the
sides of the pan; serve as in step # 2.

To Microwave: Replace the foil with plastic wrap vented on one side.
Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees &
microwave on Low (30% power) another 20 minutes or until the loaf is
defrosted in the center. Microwave on High(100% power) for 10 minutes.
Rotate the plate 90 degrees & microwave on High(100% power) until the
juices run clear when the loaf is pierced in the center, or a microwave
meat thermometer registers 180F. about 10 minutes longer.. Serve as in
step # 2.

Per serving: calories 408, protein 52 g, carbohydrate 18 g, fat 13 g,
sodium 403 mg, cholesterol 232 mg.

Formatted by Christopher E. Eaves cea260@airmail.net

Recipe by: Readers Digest "Cook Now, Serve Later"

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 21, 1998