Lamb Loaf with Pine Nuts by Barbara

Drizzled with Pomegranate Molasses

UPDATED 2024
This lamb meat loaf was inspired by a lamb dish I ordered in London at a Lebanese restaurant which Mary, and her daughter, Maddie, took us to in Mayfair.   Pine nuts studded the baked lamb.  Lots of cilantro and spices make it very aromatic.  

Bakes faster when in smaller pans

Over the years, I make this fall/winter dish when I happen to be able to get ground lamb.  Sometimes I make a large loaf, but other times I make 4 small loaves.   One can be divided for a meal for the two of us, and the rest frozen to pull out for a quick meal.   I found the small 6 " loaf pans on Amazon.  

A large loaf, ready to be baked.  Takes about 1.5 hours

I uses our specialty meat loaf pan which has an insert, and allows the extra fat to drain underneath.  Found it at Williams-Sonoma, and Tom uses it all the time.  Really reduces the amount of fat.  

Sometimes I  cut the recipe in half and make a free-form loaf.  Bake it for 35 minutes or until a thermometer reads 180 degrees when inserted.  

---Barbara

Lamb Meat Loaf with Pine Nuts

Makes 4 small loaves or one large

2 lb. ground lamb
1 onion, chopped
1/2 cup pine nuts, toasted
1.5 t. salt
1/2 cup fresh parsley or cilantro, chopped (or 1/4 cup dried)
2 t. Siracha (hot pepper sauce)
1/2 t. garlic powder
1/2 t. cumin
1/4 t. coriander
1/4 t. sweet paprika
1/8 t. cinnamon
1/8 t. allspice
1 T. Dijon mustard
2 eggs, whisked  (1 egg works, too)
1/2 cup bread crumbs (or crushed crackers)
2 T. milk
Pomegranate molasses for drizzling

Preheat the oven to 350 degrees. 

Crush the crackers and soak in 2-3 T. milk to soften them. 

In a large bowl, combine all of the ingredients (except the pomegranate molasses)

Mix together gently with your hands or a large spatula.  Don't overwork the meat.

Divide evenly and press into loaf pans.

You can drizzle with pomegranate molasses now, or wait and do it after they are done. 

Bake on 350 degrees for 30 minutes or until the meat is fully cooked.  For a single large loaf, it will take at least an hour and 15 minutes, and up to 1 hour 30 minutes, until 165 degrees.

Let rest for at least 15 minutes.

Using a metal spatula, divide into portions and remove from the pan.

Drizzle with pomegranate sauce.

You can also drizzle the tops of all of the loaves with pomegranate sauce after they have cooled a little.

Freezes well.

B