RCP: Lamb, wine, herb and oat meatloaf

[Jenise]

Made it tonight. I spread a bit of tomato paste on top before patting on the cheese. Lovely loaf. Very crumbly and tender. Good lamby flavor. I don't agree with you, Jenise, that the seasoning is strong- I could add more HdP and be happy.

I did roast vegs in the oven at the same time: fennel bulb, cauliflower, new potatoes. All were hit with s+p and with basil just a few minutes before the end.

One tweak: I was not seeing any browning, and I was not seeing the cheese melt, so I turned the oven up to 400 and let things go for 10 minutes longer. All was well but this makes me wonder whether my oven is running cool?

Anyway, thank you for this yummy recipe!

Glad you enjoyed this. As for "strong"--well, bold would be a better word. I like foods very fully flavored and with lamb and red wine wouldn't be looking for subtlety. But hey--I measure in the bottom of my hand, and I might be adding more than I think. Whatever--it works! But yeah re the browning, or move it to an upper rack throughout cooking.

And, last night, we sliced the remainder and sizzled it in a large saute pan. Yum with more crusty bits!

[Jenise]

And, last night, we sliced the remainder and sizzled it in a large saute pan. Yum with more crusty bits!

Such a good way to enjoy leftover meatloaf. Try a pan-fried thin slice sometime on a slice of toast topped with a poached egg. Bob will say yes to anything after being served a breakfast like that!