Tasty mini lamb meatloaf or terrines are cooked in muffin trays or friand trays (oval muffin trays) and wrapped in ham
Hot = mini meatloaf
Cold = terinne, "a luxurious cold meatloaf"
Serves: 4 people (2 mini meatloaf / terrines each)
- 500g of premium lamb mince (5% fat)
- 1 egg
- 1/4 cup quick oats
- 2 tsp dried rosemary (fine)
- 1/4 cup chopped parsley
- 125 g frozen spinach, thawed
- 8 slices thin smoked ham (approx 200g), needs to approx 20 cm long - eg Virginian
- salt and pepper
- 1 tsp crushed garlic
Mix all apart from ham together in a large bowl with your hands
(Hint - try leaving the mince out of the fridge for awhile first. Trust me, mince straight from the fridge is cold, especially on your knuckles)
Get out your half cup capacity muffin / friand tins (or ramekins) and drape a slice of ham across each one. (I do not grease as the shrink back from the 5% fat means they will pop out easily)
Divide the meat mix into the 8 trays, push into the tin with the back of a spoon and fold ham over the top.
Cover tray with alfoil and put a baking tray on top to weigh down any bits of ham which don't want to stay flat.
Slide into a cold oven and put a tray of boiling water in the bottom of the oven.
Turn oven on to 180*C and cook for 1 hour (including the preheat time). Remove alfoil and bake another 15 minutes
If having hot as meatloaf, why not throw some potatoes in to roast? 100g potatoes (whole) will cook in the same time as the meatloaf (ie 1 h 15m)
Not on Core? The total for this recipe is 20 points
Change lamb for beef (I bet you couldn't guess that) and rosemary for mixed herbs or basil.
Change spinach for 2 medium grated carrots
With no ham the total for this recipe is 16 points