The Food - Whole Earth Lamb Loaf

Whole Earth Lamb Loaf

This recipe is from the original Whole Earth Cookbook and my copy is so splattered and stained on this page, I can hardly read it anymore.  When we were couldn't afford to eat lamb very often, this was our Christmas Eve dinner.   It was a way to have a little taste of lamb on a special occasion without spending much.  When we could afford a little more, we had it as a standard alternate for my grandmother's meatloaf.  Now, we get a 4H lamb every year and aways have enough ground lamb for this and a Shepherd's Pie a couple of times a year. I was using up the last of last year's lamb, since I picked up this year's lamb a couple of days ago. 

Ingredients

2 lbs ground lamb
2 tbs. olive oil
1 c. chopped onion
2/3 c. fresh parsley chopped
2 cloves garlic, crushed
1 tbs. dried dill weed  (mine is from the garden and has seeds in it too)
2 slices of bread, soaked in water and then water pressed out
1/2 c. wheat germ
2 eggs, beaten
1 tsp. salt
pepper


Saute the onion and parsley in oil until translucent and wilted.  Add the garlic and continue another 5 minutes.  Put the rest of the ingredients in a large bowl and when the onion mixture is cool enough to handle, add it also.  Mix with your hands until well blended and then pat into a loaf pan,  I always set it in a pizza pan or something to catch the drippings, as this often runs over.  Place in a preheated 350 degree oven and bake for one hour.  I served this last night with roasted sweet potatoes from the garden and leftover ratatouille.