Tom’s family is in town defrosting from the Michigan weather. I had planned on inviting them over for meatloaf last night, but forgot that they had tickets to a basketball game. So I bought enough to feed 7 people, but instead made a meatloaf (with 3.5 lbs. of ground beef and lamb) for just myself. Needless to say, there are leftovers galore which Tom delivered to his family this morning. Can anyone say meatloaf sandwich?
Anyway. I wanted to make something a little more interesting than the traditional meatloaf, so I used Greek yogurt, Dijon mustard and lots of fresh tarragon to add more of a bite and to pair well with the bit of lamb I was using. Overall, it felt lighter and tangy-er than the traditional version. I liked that the lamb flavor was there, but not overwhelming and the tarragon gave it a super fresh taste.
2lbs. ground beef (I use lean beef from Maverick Ranch – it has a 94/6 fat content and contains no pesticides, antibiotics or steroids)
1 lb. ground lamb (also all-natural, but don’t remember the brand)
1 small red onion, finely chopped (or 1/2 a large one)
7 oz. Greek yogurt (I used Fage 2%)
3 tbsp. Dijon mustard
1 1/2 tsp. worcestershire sauce
3 cloves garlic, minced
4 tbsp. fresh tarragon leaves, chopped
1 1/2 cups good-quality breadcrumbs
1/2 cup milk (I used skim)
1 tbsp. kosher salt
a lot of freshly ground black pepper
Preheat the oven to 375°. Lightly grease a casserole dish and then mix all of the ingredients except the pepper together in a large bowl. Transfer the meat to the casserole pan and grind a lot of black pepper over the top. Bake uncovered for 55 minutes, then remove from the oven and let cool for 10 minutes before serving.
Note: This recipe makes a BIG meatloaf. Leftovers are fabulous, but it you don’t want them feel free to halve the recipe (using 1 lb. ground beef and 1 lb. ground lamb). If you halve the recipe, cut the cooking time to 40 minutes.