Lamb and Chicken Meatloaf

I haven't been writing much here lately, so I thought I'd archive a few recently developed recipes. These are directions for me, so ingredient quantities are pretty rough. Deal with it, and follow your mood for the day. That should help you get things the way you like.

This is a recipe that surprised us (my brother and I) as it was developed during an elimination diet. I was only eating lamb, rice, and chicken, and the second time I made it I had added a few veggies to my diet.  No wheat, gluten, dairy or eggs and people usually love it, even those who say they don't like meatloaf.


2 lbs lean ground lamb
1 lb lean ground chicken
9 crushed rice cakes (I like the brown rice ones)
1-2 medium shallots finely chopped
2-4 teaspoons rosemary (depending on your taste and gaminess of lamb)
2-4 tablespoons parsley (for appearance)
chopped celery (roughly one cup)
chopped mushroom (roughly one cup)
Salt and pepper to taste

Preheat oven to 350

Mix all together and form into two loafs. I put in a bread pan with a bit of olive oil and rub a little oil on the upper surface. If the meat is not lean this wouldn't be needed.
Bake until internal temperature reaches 165, 50-60 minutes.

Update (02Nov12):
I sometimes substitute three pounds lean ground beef for the chicken and lamb, and sage for the rosemary.  Everything after the rice cakes the amounts are very approximate.  I tend to go heavy on the veggies and mushrooms, by guess and by golly, and by feel.  I kind of like to have enough so the loaves barely hold together, but I'm become a veggie fan mid in life.

And today I'm out of sage so I'm using a oregano with a little rosemary, and a touch of smoked paprika...  I'll re-update on that combo.

It smelled terrific. I think I like the sage a little more, Ericka liked this combo much more.