Lamb Meatloaf

Pair with Estate Cabernet Sauvignon

Elevate Meatloaf with tangy ground lamb from your local meat counter, and minced vegetables. Rosemary and a little garlic give this loaf an extra kick. Serve with mashed potatoes, green beans and Ridge Cabernet.



1 1/2 lbs ground lamb
1 egg
1/2 cup ketchup
1 1/2 teaspoon salt
1/2 teaspoon tabasco
1/2 teaspoon pepper
1/2 teaspoon rosemary
1 tablespoon dry mustard
1 to 1 1/2 cups panko
salt and pepper
1 to 2 carrots
1 celery rib
1/2 yellow onion
2 garlic cloves
2 tablespoons flat leaf parsley leaves


3 tablespoons ketchup
1 tablespoon dry mustard
2 tablespoons brown sugar


Preheat oven to 400 degrees.
Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl with the panko breadcrumbs.
Add 1/2 cup ketchup, 2 teaspoons dry mustard, lamb, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold its shape. Press the mixture into a loaf pan.
Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf.
Bake 30 minutes, then sprinkle chopped rosemary on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees, bout 25 minutes longer. Let meatloaf cool on rack, 15 minutes before serving.


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