Lamb Meatloaf

• 1 1/2 pounds ground lamb
• 1 egg
• 1/2 cup ketchup
• 1 1/2 teaspoon salt
• 1/2 teaspoon tabasco
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon rosemary, chopped
• 1 tablespoon dry mustard
• 1 to 1 1/2 cups panko
• salt and pepper
• 1 to 2 carrots
• 1 rib of celery
• 1/2 yellow onion
• 2 garlic cloves
• 2 tablespoons flat leaf parsley leaves

Topping

• 3 tablespoons ketchup
• 1 tablespoon dry mustard
• 2 tablespoons brown sugar

• Preheat oven to 400 degrees.
• Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl and add the panko breadcrumbs.
• Add 1/2 cup ketchup, 2 teaspoons dry mustard, lamb, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold it’s shape. Press the mixture into a loaf pan.
• Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over the loaf.
• Bake 30 minutes, then sprinkle chopped rosemary on top. Continue baking until an instant-read thermometer inserted into the center of the loaf registers 160 degrees, about 25 minutes more. Let meatloaf cool on rack, 15 minutes before serving.