Traditional Meatloaf

• 1 1/2 pounds ground beef or ground turkey
• 1 egg
• 1 medium onion, chopped
• 1 cup milk
• 1 cup dry breadcrumbs
• 2 – 3 Tbls. Spicely® Meatloaf Seasoning (adjust to taste)
• 1/3 cup catsup
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard

Meatloaf Glaze

• 3/4 cup catsup
• 3/4 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon prepared mustard

Combine the meat, egg, onion, milk, breadcrumbs, and seasoning in a large bowl. Mix until well blended. Place mixture in a baking dish and shape into a loaf.

Glaze

Mix 1/3 cup catsup, brown sugar, and mustard in a small bowl until blended. Spread over the meatloaf.

Bake 1 hour at 350 degrees.

Israeli Lamb Kabob

• 2 pounds ground lamb
• 2-3 tablespoons Spicely® Lamb Seasoning
• 1/2 cup water
• Pinch kosher salt – if desired
• Spicely® Ground Black Pepper
• Parsley - finely chopped
• 1 large onion - finely chopped

Mix meat with Spicely® Lamb Seasoning, salt, pepper and water. Knead well for 5 minutes. Add chopped onion and parsley.
Form a big ball and refrigerate 12 hours.

Before cooking, wet your fingers and form 3 x 1 inch stick like hamburgers. Grill for 5 to 8 minutes. Turn from side to side until brown. Serve with Spicely® Saffron rice, fresh vegetables and salad.

Makes 8

Marinade or Rub

• 1/3 cup olive oil
• juice of 2 lemons
• 2-3 Tbls. Spicely® Lamb Seasoning
• 1/2 tsp. Spicely® Ground Black Pepper

Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.

Use on lamb chops, kabobs or leg of lamb.