And why didn’t we think of this before? Mac and cheese has become up scaled. It can happen to meatloaf, too.  The Huffman’s prove how good it can be with this easy to prepare lamb loaf. Just remember that it takes a little time in the oven to bake. The flavors here are versatile enough to pair this with any Bordeaux variety, like Cabernet Sauvignon, Merlot, or even Petit Verdot. We especially like it with the ever earthiness of Cabernet Franc.

1/2 cup onion, minced                        1/4 cup flat leaf parsley, minced   
3 cloves garlic, minced                       1/2 tsp kosher salt
2 tsp olive oil                                      1/2 tsp coarsely ground black pepper
1 cup stale breadcrumbs,
        soaked in 1/4 cup milk               1 whole egg plus 1 egg yolk, beaten       
1 1/4 pound ground lamb                    1 cup feta cheese, crumbled
1 1/4 tsp dried oregano

For the sauce

15 ounce can chopped tomatoes                Pinch of kosher salt
1/4 cup dry red wine                        Freshly ground black pepper
1/2 tsp dried oregano                        12 pitted Kalamata olives, split

Preheat oven to 350 degrees. Saute onion and garlic in the olive oil.

Put moist crumbs in large bowl along with lamb, oregano, parsley, salt and pepper, beaten egg and onion/garlic mixture. Work through mixture with fingers (don’t compact it).

Cut a 16 inch length of waxed paper. Center meat mixture on it, and spread evenly into an 8x12 rectangle. Sprinkle with crumbled feta, leaving a 1 inch border. Taper the end thicknesses. Use the paper to lift and turn, and roll the meat tightly into a cylinder, patting down as you roll. Press in and flatten the end. Lift the meat onto a small greased roasting pan. Bake 1 hour.

Combine sauce ingredients; add any crisp bits from the baking pan, if desired. Simmer until sauce is slightly thickened.

Theoretically this serves 4. Just be prepared for fellow diners wanting more. And more Cabernet Franc, please.