Lamb Meatloaf

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 bean and some Ridge Cabernet.
Pair with Estate Cabernet Sauvignon

Ingredients

1 1/2 lbs lamb
1 egg
1/2 c. ketchup
1 1/2 tsp. salt
1/2 tsp. tabasco
1/2 tsp. pepper
1/2 tsp. rosemary
1 Tsp. dry mustard
1 to 1 1/2 cups panko
salt and Pepper

Mince
1 to 2 carrots
1 celery
1/2 onion
2 cloves garlic

Topping
3 Tbs. Ketchup
1 Tsp. Dry Mustard
2 Tbsp. Brown Sugar

Preparation

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 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 it’s 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 rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.