I will never, ever, ever, EVER post a meatloaf recipe on this blog. NEVER. For one, it’s not exactly a complicated recipe and I sincerely doubt I’m cheating anyone out of a good meal. Google it, you’ll be OK. For another, my very dear husband has refined his mother’s recipe into such Foodgasmic Meatloaf Perfection that I have absolutely zero desire to make anything else. And zero desire to share it with the general public. Sorry, guys.
However!!! This isn’t your typical meatloaf–it’s a LambLoaf. With all kinds of fun stuff baked in to give it a distinct and exotic flavor…and a sweet carmelized glaze on top…**SWOON**
Way too exotic for Sunday Supper. In fact, I made it on a Thursday. Booyah.
This recipe was actually the result of a few botched attempts at making kibbeh, believe it or not…I mean, kibbeh are just mini stuffed meatloaves and I pretty much said f*ck it and made a big one. Sometimes, you just need a big block of meat. Whatever, I was tired.
2 lbs Ground Lamb
1 lb Ground Beef
1/2 c Pine Nuts
1/2 c Dates
1 Sweet Onion, diced
1 t Cinnamon
1 t Cumin
1 t Allspice
Salt and Pepper to taste
In a food processor, pulse the pine nuts until you’ve got a coarse meal–don’t make them too fine, though, because you want a nice textural diversity in the finished product. Do the same with the dates so that they are finely diced.
In a large bowl, combine the lamb, beef, onion, eggs, dates, pine nuts, and seasonings. Press into a large, well greased loaf pan. (You can also form into a loaf in a large baking dish or pan).
Bake at 350 degrees for 1 hour, 15 minutes or until cooked through.