April 2016

Watertable Lamb Meatloaf

by Tyler Davidson

Watertable Lamb Meatloaf

Watertable Lamb Meatloaf

5 lbs. fresh ground lamb
1/4 cup finely diced shallots
1/4 cup finely diced garlic cloves
3 teaspoons chopped fresh thyme
3 ounces house-made bacon jam
(see recipe online)
2 teaspoons sherry vinegar
Salt & pepper to taste
2 teaspoons olive oil

Yields: 1 loaf

Credited Chef


  1. Heat a medium size saute pan over medium heat
  2. Add the olive oil to the warm pan
  3. Saute shallots and garlic until they are translucent
  4. Add the bacon jam and mix well
  5. Add in the sherry vinegar and cook on low heat until liquid has evaporated
  6. Remove from heat and add the fresh chopped thyme
  7. Mix well and season with salt and pepper
  8. Place on baking sheet and completely cool down the mixture
  9. When cooled to room temperature, mix into the ground lamb
  10. Mix well but do not over-work
  11. Shape meatloaf into desired shape
  12. Bake for 40 minutes at 340 F
  13. Remove from oven and let rest for 10 minutes
  14. Slice lamb as desired and serve with seasonally inspired accompaniments

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