Monday, January 30, 2012

Shepherd's Meatloaf with Hominy, Ground Lamb and Mashed Potatoes

This is a rustic meatloaf, for what could be more country than hominy. And if lamb makes you nervous, if you think it too gamy, you could substitute ground beef, and I believe it would be just as good. What makes this meatloaf different is the pureed white hominy and buttered mashed potatoes added to the meat to keep it moist. No soaked crackers or bread crumbs here. Half the mashed potatoes go into the loaf, half are a savory frosting, if you will, on top of the meatloaf.

I used ground lamb because I now live in the Country of Economy, and was able to pick up 3 one pound packages of ground lamb for $3.50 apiece, sold as Kroger's Manager's Specials. On my way home from night shifts worked at the clinic I stop at both Krogers I pass ,looking for bargains.
And I usually find them.

Here is my recipe:

1 lb ground lamb or ground beef

1 medium yellow onion, diced and sauteed till golden and flavored with salt, a little pepper, and a few shakes of cumin.

3 cloves of garlic, diced or pressed

2 eggs

2 cups of buttery, creamy mashed potatoes. 1 cup for the loaf, 1 cup to spread on top.

1 1/2 cups hominy, white or yellow, pureed in the food processor.

Salt to sweat the onions, and to taste.

A little pepper

Combine the onions, the garlic, the mashed potatoes, and the hominy. Taste and adjust seasoning. Then add the ground meat and the eggs and mix well. Put the mixture in a bread loaf pan. Then spread the 1 cup of mashed potatoes over the top, as pictured. Cover the pan with foil, and bake at 350 for 50 minutes. Then remove the foil and bake another 15 minutes, until it bubbles. You may want to place the loaf pan on a cookie sheet in case a little bubbles out. No need to dirty up the oven.

This is my own original recipe.

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