- 1 cup quick-cooking rolled oats
- 1 pound ground turkey
- 1 plum (Roma) tomato, cut up
- 1 celery stalk, cut up
- 1 large egg
- 2 to 3 tablespoons soy sauce
- ½ teaspoon Worcestershire sauce
- 1 pound ground lamb
- Cranberry-Horseradish Relish (recipe follows)
- 1 package (12 ounces) fresh uncooked cranberries (about 3 cups), rinsed
- 3 tablespoons walnut pieces
- ¾ cup sugar
- 2 to 3 teaspoons prepared horseradish
- 2 tablespoons fresh orange juice
- To Make the Lamb and Turkey Loaf:
- Preheat oven to 350°F. Place oats in food processor and process until finely chopped. Add turkey, tomato, celery, egg, soy sauce, and Worcestershire sauce and process until blended. Transfer to a medium bowl. Place lamb in the food processor and process briefly. Add to the bowl holding the other ingredients and mix well with your hands. Place in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Bake until firm, about 1 hour. Let stand for 5 minutes. Serve with Cranberry-Horseradish Relish.
- To Make the Cranberry-Horseradish Relish:
- Place all ingredients in a food processor and pulse until coarsely chopped. Let stand at room temperature before serving. Cover and store leftover relish in the refrigerator for up to 2 days.