Ingredients

3 pounds freshly ground lamb

6 large egs

1 tablespoon kosher salt

2 teaspoons pepper

4 tablespoons Worcestershire sauce

1/2 cup Lake Sonoma Zin

1/2 cup Dijon mustard

3 tablespoons fresh rosemary, chopped

1 1/2 cup uncooked oatmeal

Preparation

  1. Combine all ingredients in a large bowl and let rest for 20 minutes.
  2. Form into an even loaf on a parchment-covered sheet pan.
  3. Cover with foil and bake for 45 minutes at 375.
  4. Remove foil and coat the top of the meatloaf with the Zin Ketchup.
  5. Bake 10 more minutes, remove from the oven and let rest for 15 minutes.