It's probably my Greek heritage (on mom's side) that makes me crave lamb. When I think meatloaf, I think of lamb and beef, nutmeg in the seasoning and feta cheese. Along with egg, onion and other spices, I soaked the bread crumbs in milk. Once I squeezed the excess out, I mixed it all together. When I make a mixed protein loaf like that, I cook to the higher temperature of the lamb. Since I soaked the bread crumbs, the meat stayed moist. Beef has a lower "done" temperature, so this really helps.
It was Souper Tuesday at work again today. I made my stock and chicken from thigh quarters. I used chicken stock with a large can of mushed up San Marzano tomatoes, then a little extra tomato paste. In addition to the poultry, I added barley and green beans, adding some creaminess with a small log of goat cheese. The architects ate it all up. One of the designers always takes a picture of his soup and sends it to his girlfriend so she can see what he's got.
TBG makes an awesome cream of mushroom soup and wants to make us a pot. Um, yes please! I always manage to make at least one meal for us when I'm making the soup. This week I have two extra jars of stock left over. With that, and other left-overs, I won't have to start another meal from scratch for the rest of the week.
Bread crumbs may be a small thing, but every little bit helps!
I hope you get the recipe for the mushroom soup. I would save the breadcrumbs to use later, too.
ReplyDeleteI wing it on my own a lot -- but TBG follows a recipe and does a great job!
DeleteI find breadcrumbs are a positive addition to home made burgers or meatballs too. I hardly ever have wasted bread now I use the freezer so much but, if I do, they get zizzed into breadcrumbs and then frozen. Really useful!
ReplyDeleteLamb is lovely - I just wish it wasn't so expensive.
Your soup sounds utterly delicious!
J x
We only splurge on ground lamb. One of the markets I use sells grass fed for $7 bucks a pound, which puts it in an acceptable price range.
DeleteYour version of meatloaf sounds tasty! I tend to use a pork/beef combo but love the idea of nutmeg and feta cheese, two of my favorite ingredients.
ReplyDeleteI do like pork a lot and sometimes use that. Especially for meatballs. But for a meatloaf, I'll take lamb any day!
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