Spicy lamb meat loaf recipe

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Meat loaf is a great way to use leftover meat and bread. Try our curried lamb loaf updated from 1973. A cheap, easy to make meal - serve warm or cold with salad.

  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories290 Kcal15%
Fat10 g14%
Saturated Fat4 g20%

Meatloaf is a great way to use leftover meat and bread. Try our curried lamb loaf updated from a 1973 recipe. A cheap, quick and easy meal for the family

Ingredients

  • 90g (3oz) bread
  • 350g (12oz) cold cooked lamb (from roast leg or shoulder)
  • 1 leftover roasted onion, chopped (or finely chopped fresh onion)
  • 1 leftover roasted garlic (or finely grated fresh garlic)
  • 1 eating apple, quartered and cored
  • 1 level tbsp curry paste (we used Madras)
  • 1 medium egg
  • Salt and freshly ground black pepper
  • 1 tbsp chutney (whatever your choice)

WEIGHT CONVERTER

to

500g (1lb) loaf tin, buttered and strip-lined with Bakewell paper

Method

  1. Set the oven to 180°C/Gas Mark 4. Put the bread in a food processor and blend into coarse breadcrumbs. Tip them out into a bowl.
  2. Cut the meat into chunks (trimming off fat as you go) and put into the food processor with the onion, garlic, apple quarters and curry paste. Whizz to a coarse texture, then add the egg, breadcrumbs and seasoning and whizz again, just enough to mix. Stir in chutney.
  3. Pack the mixture into the tin, stand the tin on a baking tray, cover with foil and bake for 30 mins. Take off the foil, then cook loaf for another 10 mins. Leave to cool in the tin for 10 mins. Serve in slices, still warm, or cold, with salad.
Top Tip for making Spicy lamb meat loaf

Serve warm or cold with salad