Lamb Meatloaf Stuffed with Figs

This dish was inspired by the Urban Solace restaurant in San Diego, where they have our Wine Garage wines on the wine list, but they used dried figs instead of fresh, and I turned the heat up with the chipotle chili.

Meat:
•1 and 1/2 lb ground lamb
•3/4 lb ground pork

Spice:
•1tsp cinnamon
•1tsp ground coriander
•1tsp ground chipotle chili powder
•2tsp garam masala powder

Veggies:
•1 large shallot, diced
•1/2 red bell pepper, diced
•4 cloves garlic, diced
•1 carrot, diced
•1 rib celery, diced
•2 eggs, lightly beaten
•1 cup dried currants
•1 cup pine nuts
•Zest of 1 lemon, minced
•3 pieces bread, soaked in milk, and mashed up
•1/4 cup ketchup
•12 fresh whole figs
•Salt & Pepper
•Handful each of fresh mint and cilantro

-Pre-heat oven to 350

- In hot sauté pan, toast the spices until fragrant, reserve

- In same pan, sauté the veggies until wilted

- Add the above to large bowl with rest of ingredients and mix until everything is incorporated.

- In large loaf pan, add half of meat mixture and press down.

- Arrange figs in one layer. Add remaining meat mixture on top and firmly pat down and compress.

Bake in oven until done, 45 minutes or internal temp reaches 130 degrees. Cool in fridge overnight. Very important: Not to slice when hot or figs will break meatloaf apart. Next day slice with very sharp knife. Each slice will have a nice moon of fig in it. Place in roasting pan lined with foil and cover top with foil in 300 degree oven for 30 minutes. Drizzle with balsamic vinegar and serve.