This recipe was provided courtesy of Shorty’s Bistro at Mount Palomar Winery in Temecula.
Pair with either the Bacio Divino Cellars 2008 "Vagabond" Arrighi Vineyard, Clear Lake Petite Sirah or the Stolpman Vineyards 2010 "Hilltops" Syrah, Estate Grown Santa Ynez Valley.
1/2 onion
5 stalks celery
Tbsp garlic
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp thyme
1 Tbsp Aleppo pepper
4 eggs
1 cup cream
3 Tbsp salt
1 Tbsp white pepper
5 lbs ground lamb
3 cups Panko bread crumbs
Preheat oven to 325° F.
Purée the onion, celery and garlic in the food processor. Chop the herbs finely. Add the purée, herbs, Aleppo, eggs, cream, salt and pepper to a large mixing bowl. Add the ground lamb and combine thoroughly. Once combined, add the bread crumbs and mix well.
Split the meatloaf mix into 2 equal portions. Line a full sheet pan with parchment paper and spray with non-stick spray. Form two even loaves and smooth the surface. Bake in the oven at 325° F for 30 minutes or long enough to reach and internal temperature of 165° F.
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