- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
This lean and healthful loaf was developed by my son, Scott, who loves meatloaf but does not eat beef. It makes a large loaf to serve hot as a main dish and cold in delicious sandwiches the next day. The Cranberry-Horseradish Relish adds some extra zing to this loaf. The horseradish adds a surprising zippy flavor to this raw cranberry relish. This is also good on other fish, poultry, and ham.
For the Lamb and Turkey Loaf:
- 1 cup quick-cooking rolled oats
- 1 pound ground turkey
- 1 plum (Roma) tomato, cut up
- 1 celery stalk, cut up
- 1 large egg
- 2 to 3 tablespoons soy sauce
- ½ teaspoon Worcestershire sauce
- 1 pound ground lamb
- Cranberry-Horseradish Relish (recipe follows)
For the Cranberry-Horseradish Relish (makes about 2½ cups):
- 1 package (12 ounces) fresh uncooked cranberries (about 3 cups), rinsed
- 3 tablespoons walnut pieces
- ¾ cup sugar
- 2 to 3 teaspoons prepared horseradish
- 2 tablespoons fresh orange juice
To Make the Lamb and Turkey Loaf:
Preheat oven to 350°F. Place oats in food processor and process until finely chopped. Add turkey, tomato, celery, egg, soy sauce, and Worcestershire sauce and process until blended. Transfer to a medium bowl. Place lamb in the food processor and process briefly. Add to the bowl holding the other ingredients and mix well with your hands. Place in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Bake until firm, about 1 hour. Let stand for 5 minutes. Serve with Cranberry-Horseradish Relish.
To Make the Cranberry-Horseradish Relish:
Place all ingredients in a food processor and pulse until coarsely chopped. Let stand at room temperature before serving. Cover and store leftover relish in the refrigerator for up to 2 days.
© 2005 Maryanna Vollstedt
Note from Cookstr's Editors
Nutritional information is based on 8 servings, using 2 tablespoons of soy sauce and 2 teaspoons of horseradish.