Lamb Meatloaf Baked in Mini Pumpkins a Vintage Recipe Remake
- 1 red onion, coarsely chopped
- 1 tablespoon olive oil
- 2 lbs ground lamb
- 5 tablespoons tomato paste
- 4 eggs
- 2 tablespoons coarsely chopped fresh cilantro
- 3/4 tablespoon fresh ground coriander
- 2 teaspoons tumeric
- 1 tablespoon smoked paprika
- 2 teaspoons black pepper
- 1 ½ teaspoons sea salt
- 6 finely chopped cloves of garlic
- 1 ½ cups fresh breadcrumbs
- 8 small potimarron squash-each roughly 4-5 inches across
- ¼ cup dark brown sugar
- 1 cup fresh breadcrumbs
- 3 tablespoons dark brown sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- handful of fresh cilantro
- 2 tablespoons olive oil
- 2 cups of plain full fat organic yogurt
- 1 teaspoon dried mint leaves (very finely chopped)
- 4 cloves garlic, very finely chopped
- ½ teaspoon sea salt
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, fresh (2 tablespoons)
- Cilantro, fresh (1 handful)
- Coriander, fresh ground (3/4 tablespoon)
- Garlic (10 finely chopped cloves)
- Mint, dried leaves (1 teaspoon)
- Potimarron squash-each, small (8)
- Red onion (1)
- Meat
- Ground lamb (2 lbs)
- Canned Goods
- Tomato paste (5 tablespoons)
- Cooking & Baking
- Black pepper (3 teaspoons)
- Brown sugar, dark (7/16 cup)
- Olive oil (3 tablespoon)
- Paprika, smoked (1 2/3 tablespoon)
- Sea salt (3 teaspoons)
- Tumeric (2 teaspoons)
- Bread & Baked Goods
Bread crumb, fresh (2 1/2 cups)
- Dairy
- Yogurt, plain full fat organic (2 cups)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on thetomatotart.com
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Recipe Stats
Published February 5, 2012 (1 year ago).
27 people saved this recipe.
