Pregnancy Friendly Cajun Lamb Meatloaf with Peppery Spice
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp black pepper, freshly ground
- ½ tsp cayenne pepper
- ½ tsp white pepper
- 1 tsp kosher salt
- 2 lbs ground lamb
Ingredient noteCook all meat thoroughly when pregnant.
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp worcestershire sauce
For the glaze
- ¼ cup ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp brown sugar
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion, bell pepper, and celery and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, smoked paprika, thyme, oregano, black pepper, cayenne, white pepper, and salt to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let the mixture cool for 5 minutes.
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