As promised, since I bought mint the other day for the oyster mushrooms, I’m in the mint-mode (which happens to work well with many spring dishes).  Therefore, I was inspired to make lamb meatloaf, which uses a half-cup of mint leaves.  This is essentially the same recipe that I posted a couple of months ago (substituting scallions for chives) but with more detailed illustrations.  Enjoy!

Lamb Meatloaf

Serves 6

2 lbs ground lamb

1/2 c fresh mint leaves

1/2 c fresh parsley leaves

1/2 c fresh scallions, chopped into 1/2″ pieces

2 large eggs

4 slices white bread (can be stale)

1 c chicken broth (can be bouillon)

1/2 c seasoned breadcrumbs

1 1/2 tsp salt

1 tsp freshly ground black pepper

1/8 tsp freshly grated nutmeg

Soak bread in broth for at least ten minutes. 

In  food processor, chop mint, parsley, chives (pulse until they are coarsely chopped).  Add bread/broth and process into a coarse mush (about fifteen seconds or so)

In a mixing bowl, combine all ingredients except lamb, eggs and salt.  Taste for seasoning (it must be very salty).

Add lamb, sprinkle with salt and add eggs.

Mix with hands, turn into a rectangular baking dish and shape into a loaf.

Cover and bake for an hour, then uncover for about fifteen minutes.   NOTE: If you prefer a browner loaf, bake uncovered for a longer period within that  hour and 15 minutes (or entirely).  I’ve come to love the moister, juicier meatloaf that results from covering.

It’s done when a meat thermometer reads 165 degrees.

Let rest at least ten minutes before slicing.