Lamb and mushroom meatloaf

The meatloaf is making a comeback. Generally made with minced beef this is a variation
using minced lamb. The mushrooms add not only an extra taste dimension but make an
interesting centre layer.

Ingredients
Serves 6

  • 1kg (2lb 4oz) minced lamb
  • 2 cloves of garlic, crushed
  • Salt and black pepper
  • 55g (2oz) white breadcrumbs
  • 1 red onion, finely chopped
  • 1 tsp dried oregano
  • 1 red pepper, chopped
  • 2 free range eggs

Centre layer:

  • 115g (4oz) sliced mushrooms

 

 

Method


Line the base and sides of a 1kg (2lb) loaf tin with baking parchment.


Place all the ingredients, apart from the mushrooms, into a large bowl and mix thoroughly with your (clean!) hands until everything is evenly combined. Divide the mixture in half and pack one half into the base of the prepared tin.


Layer the mushrooms over this half of meat then pack the remaining lamb mixture on top. Place the loaf tin on a baking sheet (with shallow sides).


2 oven AGA: Cook on the grid shelf set on the floor of the roasting oven, with the cold plain shelf on the second runners down for 45 minutes, then transfer to the simmering oven for a further 60 minutes, until firm and cooked through.


3 and 4 oven AGA: Cook in the centre of the baking oven for about 1½ hours until firm and cooked through.


Remove the meatloaf from the oven, there will be quite a lot of liquid and leave in the tin for 15 minutes, until some of the juice has been reabsorbed. Turn out of the tin and remove the baking
parchment and serve.

Conventional cooking: Cook at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 for about 1½ hours.

 
 

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