1recipe bell pepper relishto garnish, recipe follows (optional)
Roasted Pepper Relish (optional)
2 large Red bell peppers
1 Tbsp finely diced shallot
1/2 tsp Kosher salt
1 Green onion, thinly sliced
1 Tbsp Thinly sliced fresh basil
2Tbsp Extra virgin olive oil
1 Tbsp sugar
1dash apple cider vinegar
Instructions
Bell Pepper Relish (optional)
Char the peppers over a burner all over or in a hot oven, then transfer to a plastic container and allow to cool/steam. Peel the peppers, then remove any seeds and remaining pith.
Dice the peppers ½ inch and combine in a bowl with the remaining ingredients. The relish will keep for 1 week under refrigeration.
Lamb Meatloaf
Preheat the oven to 350. Combine the breadcrumbs and the milk and allow to soak for 15 minutes, then squeeze the breadcrumbs to allow excess milk to drain out. In a large bowl, combine all of the ingredients except the caul fat and mix well.
Cook a small piece of the meatloaf to check the seasoning, correct the salt to your taste, mix again, then wrap in the caul fat if using and place on a baking sheet lined with parchment or silicone for easy cleanup.
Bake the meatloaf for 45-60 minutes or until just done, (155F). Remove the meatloaf to cool for 10 minutes before slicing.
To serve, cut 1 inch slices of the meat loaf. Serve with mashed pototoes, and pass the room temperature relish at the table. The meatloaf is great reheated gently browned in a pan for sandwiches, etc.
Notes
Goat will make just as good of a meatloaf as lamb.