Lamb Meat Loaf

This was an experiment that turned out great. (I modified a Fine Cooking recipe to death.)

1 lb ground lamb
1 lb ground
2 Tbs olive oil
1 carrot peeled and chopped into small pieces
1/4 red bell pepper cored and chopped into small pieces
2 1/2 cups white bread (I use Italian, French or sourdough that is a day old) cut in 2" cubes
1 cup milk
2 tsp fresh grated ginger
1/4 cup chopped cilantro (I used a little less but wanted more after tasting it.)
2 eggs lightly beaten
1 Tbs Worcestershire sauce
2 1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp Garam masala
2 Tbs honey

Heat olive oil in a skillet to medium low. Add carrot and red bell pepper stirring frequently until softened, about 6 minutes. Set aside in a medium large bowl. Put bread in a shallow dish that can hold a single layer of the bread cubes, add the milk, flip them once, until bread is soggy but not falling apart, about 5 minutes. Lightly squeeze a handful of bread at a time to remove some of the milk. Chop it into fine pieces and add to the bowl with the carrots and peppers. Add meat, eggs, ginger and cilantro to bowl and mix just until combined. Sprinkle in Worcestershire, salt, pepper and garam masala. It should be a loose mixture. Put it in a 9x13 baking pan. Brush the top and sides with the honey. If the honey is too thick heat it for 10 seconds in the microwave to make it runny. Place in 375' oven for about 55 minutes.

I served this with Jasmin rice and steamed glazed carrots. Jim and Lauren loved it. Not surprisingly the boys hated it.