Lamb Meatloaf-How Would You Sauce It?

[monavano]

I'm having major cravings for meatloaf after reading a CH post. I have ground lamb and lamb merguez defrosting. I also have a nice hunk of Cashel blue cheese that I want to use with it.
I think I'm going to put the cheese in the meatloaf mix, but I'm also thinking that perhaps I should use the blue cheese as some sort of sauce.
Hmmm....what do you think would work and how would you top/sauce a lamb meatloaf?

[jmcarthur8]

For a lamb meatloaf, I'd go for a tahini sauce with garlic and lemon in it.
Save the blue cheese for the salad, as other posters suggested.

[srsone]

personally i just like old fashioned brown gravy with meatloaf....

i dont like it with ketchup or sauce on it when its made...
i like the nice crispy outside...

but thats just me...

[lexuschef]

I like chimichurri sauce with lamb and would enjoy the blue cheese in a salad along with the meatloaf rather than in it.

[Whinerdiner]

I like the idea of using the blue cheese in a salad. For the meatloaf, I'd go with a tomato based sauce.

[escondido123]

I'm having a hard time imagining the blue with the lamb, but I'm thinking a chutney for the meatloaf would be great. I made lamb "burgers" last week that included pistachios, mint and parsley and for that I had a tahini/yogurt sauce but think a plum chutney would have been much better.

[monavano]

Hmmm....the plum chutney is sounding interesting. I have dried plums in need of using. I'm going to marinate in that one.

[escondido123]

Cook them well until they break down and then maybe add a "fresh" fruit--apple or pear this time of year--along with ginger, garlic and all those other good chutney flavors.

[c oliver]

I really like the pistachio/mint/parsley combo. Also like the chimichurri idea. I keep meaning to seek a big chunk of lamb shoulder to grind my own.

[kattyeyes]

I like tzatziki a lot with lamburgers...would that work for you with meatloaf? Or along the lines of making a sauce with the blue, maybe make a blue cheese dressing as you would for buffalo chix. Not necessarily as a sauce, but to dip on the side (oh, boy, that sounded very Sally from When Harry Met...)!

[mnosyne]

How about avgolemono sauce, the Greek egg-lemon sauce:

http://www.globalgourmet.com/destinat...