Lamb Meatloaf

Recipe Date:
April 16, 2015
Serving Size:
6
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 lbs Ground Lamb
  • 1 lb Zucchini Squash, diced
  • 3 tbsps Garlic, minced
  • 1 1/2 tsps Salt
  • 1 tsp Seasoning
  • 2 Eggs, beaten
  • 1 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 1/2 cup Fredericksburg Peach Preserves
  • 4 tbsps Honey Habanero Glaze
  • 1 tbsp Majoram, dried
  • 1 tbsp Thyme, dried
  • 1 tbsp Savory, dried
  • 1 tsp Basil, dried
  • 1 tsp Rosemary, dried
  • 1/4 tsp Sage, dried
  • 1/4 tsp Fennel Seeds
  • Splash of Vinegar
  • Splash of Olive Oil
Directions

Preheat oven to 350 degrees.

Sautée zucchini in vinegar, salt, pepper, olive oil and all of the herbs. Cook the zucchini al dente, then add to the ground lamb in a large mixing bowl. Add  the remaining ingredients, minus the honey habanero glaze. Knead the mixture until blended completely.

Bake in an oiled pan for 25 minutes. Remove from oven and drain most of the juices and top with honey habanero glaze. Return to oven for an additional 5 minutes or until the sauce is a touch carmelized.