Primal Lamb Meatloaf

Meatloaf

• 3 lbs, ground grass-fed lamb
• 1/4 c, coconut milk
• 2 ea, ruby sweet potato, baked

1. Bake sweet potatoes (I put mine in the micro until soft).
2. Skin and rough chop sweet potatoes
3. Add coconut milk to sweet potatoes and mix (I use my hands; it's glorious).
4. Add the ground lamb and mix thoroughly (again, hands are best).
5. Form mixture into loaf or ring.
6. Bake at 350 F until the internal temp reaches 150 F.
   

Sauce

• remaining coconut milk from can
• 1 ea, Bermuda onion, medium dice
• 2 ea, ripe jalapenos, fine dice
• meatloaf drippings

1. While the meatloaf is baking, caramelize the onions (medium heat, don't rush!).
2. Once the onion is nicely caramelized, add the diced pepper and saute for a few more minutes.
3. Add the coconut milk and simmer on low until reduced by about one quarter.
4. Your meatloaf should have produced some drippings by now (mine produced about a cup). Retrieve these from the pan and add to the sauce. Simmer until it reaches a pleasant sauce consistency.
5. Serve meatloaf piping hot and covered in the sauce.
6. Enjoy.
   

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