Loaded Meatloaf
- One pd ground lamb (but would work with any other dark/stronger meat, otherwise adjust spices)
- 1 Large onion- Peeled and course grated
- 2 large carrots-Peeled and course grated
- 1 large potato-Fresh from the garden so skin on and course grated (if a storage potato, then peel first)
- 1/2 cup of washed, finely diced dark bitter greens of your choice (kale, mustard, beet greens, mid summer horseradish)
- 1 small turnip or a handful of radishes, if turnip, peel and course grate, if using the radish, just was, and top and tail and grate with skin on.
- 2 large eggs (ideally free range if you can get it)
- Spices, 1/2 tsp Salt, pepper, keens hot mustard, 1 tsp of turmic, cumin, basil and dried galic powder(not salt).
- Mix well in a large bowl, ideally get in there with your hands till well mixed.
- Into a large baking dish, give it sloped sides with a nice level top, bake for 25 min at 350, then pull out and top with either homemade ketchup or fresh thick tomato slices and put back in for another ten min or until done when checked.
- Allow to settled at least five min before slicing, its going to be fairly soft and serving with a big helping of a fresh green side salad.
Just another Day on the Farm 
Reblogged this on darkcreekfarmdotcom and commented:
Now that there is lamb afoot (grazing away in the neighbor’s field), we are starting to collect lamb recipes. This one makes great use of in-season vegetables from the garden! Thanks to ‘Just Another Day on the Farm.’
Glad you liked it, , there are other lamb recipes on the recipe page itself, I have a fair number as I eat alot of my own lamb thoughout the year, the leftovers are good, once its cold it will become much more solid, and you can cut a nice peice, and heat/brown each side in some coconut oil. Also have taken the bits left, mashed them up and heated it and used it as a really manly sound filling for a omlet on a hard working day on the farm.