Now, I know this is was intended to be used for cake, specifically Easter/Spring celebration cakes, but since I was raised in a house where lamb was served regularly, I thought it would be interesting to do a meat loaf in the shape of a lamb. I used Textured Vegetable Protein as the meat substitute, but Smart Ground would probably be more suitable if you'd like your lamb loaf to resemble meat.
When I suggested creating the lamb loaf, I had to enlist the help of a few friends who have actually consumed meat loaf. Depending on your feelings towards meatloaf, I was either lucky enough to enjoy a childhood free of the torturous meatloaf, or deprived of one of the great staples of American cuisine.
In the process of collaborating on a recipe, it was decided that this would be as much of a spectacle to consume as it is a meal. So behold the LAMB LOAF SLAUGHTER:
First, you'll need the following for the lamb:
1 lamb or other animal shaped cake mould
3 cups of uncooked TVP or 2 packages of Smart Ground
1 yellow onion finely chopped
3 cloves of garlic pressed or minced finely
2 tablespoons of prepared horseradish
2 tablespoons of olive oil
1/2 cup of water in addition to the water needed to rehydrate the TVP (see package for instructions)
1 cup of shredded carrots
2/3 cup of shredded Parmesan cheese (of Italian Blend is also good)
2 tablespoons of Italian seasoning
1 can of tomato sauce
Salt and Pepper to taste
1 cup of breadcrumbs
2 eggs beaten
Butter to grease mould
approx. 1/2 cup of ketchup
This recipe is large because the mould was rather large and I wanted to be sure to have enough to fill the lamb. You can always reduce the amounts to accommodate a smaller mould or regular loaf pan.
Pre-heat your oven to 375 degrees. In a large saucepan, heat the olive oil, add the garlic, onions, horseradish and carrots. Saute until soft and fragrant. In a separate bowl, combine dry TVP with seasoning and rehydrate according to instructions. Add the re-hydrated TVP to the saucepan and cook for 10 minutes. If you're using smart ground, you can skip this step and just add the smart ground and seasoning directly to the pan.
Grease your pan well. This lamb mould is detailed and I didn't want it to get stuck, so I buttered it heavily. Spoon your meat mixture in the pan until it is almost full. Smooth it out so the top is flat. Bake for 35 minutes at 375. I have an old stove, so cooking time may vary based on your oven.
While the loaf is cooking, prepare mashed potatoes and green beans as you would normally. I'd suggest reducing the milk in your mashed potato recipe and adding 1/2 cup of cream cheese. This will make for a much stiffer and creamier potato. This will be your lamb fleece and the green beans, the grassy hillside for the lamb.
Once the lamb is cooked, remove from the oven and turn over on a cutting board, so the loaf comes loose from the pan. Let cool and remove the mould. At this point you may have a bit of filling stuck in the mould. You should scoop it out and reform the lamb appropriately. Place the lamb loaves flat on a greased baking sheet. You'll likely need two sheets. Take the remaining egg, add a little water and brush the surface of the lamb. Put back in the oven for another 20 minutes until a crisp crust forms.
My understanding of meatloaf before this consisted of two facts: 1. it was the most dreaded of all loafs, 2. it was only made tolerable with lots of ketchup.Thus, I incorporated 1/2 cup of ketchup in the recipe.
When your loaf has cooled, hollow out two paths in the interior of the loaves and fill with ketchup. These will be the main ketchup arteries. The loaf was too heavy to stand upright, so it was leaned on the bed of green beans at a slight angle.
Take a pastry bag and fill with warm-ish mashed potatoes. Pipe the potatoes thickly on the surface and sides of the lamb to create a mashed potato fleece.
Be sure to assemble the parts on a oven safe surface such as a cookie sheet, so you can stick it back in the oven to get hot. Heat for 10-15 minutes before serving.
Voila!
...and for those who were waiting for the slaughter shot:
look at that ketchup gush out.
This was served to a eager book club while we discussed Difficult Loves by Italo Calvino
