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.
Yield: Serves 6 to 8
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):
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.