What’s Up, Hungry People

“The common people pray for rain, health, and a summer that never ends. They don’t care what game the high lords play.” – Jorah Mormont to Daenerys Targaryen

If you aren’t caught up on the most recent season of Game of Thrones – BE WARNED!! There’s gonna be BIG OL’ SPOILERS IN THIS POST!! Don’t say I didn’t warn you…

Jorah Mormont is one of the more complex characters in Game of Thrones. Son of Jeor Mormont, the former Lord Commander of the Night’s Watch, Jorah finds himself in exile in the Free Cities where he eventually meets Daenerys and becomes a trusted advisor to the khaleesi…and pretty much falls in love with her.

Even after SHE exiles him after finding out he’s working with Varys to track her movements across Essos, he’s determined to earn back his spot at her side – and eventually does; only to be once more sent away to cure his greyscale affliction.

It would have been necessary during his travels to carry easily transported food, like this mutton meatloaf, which could be wrapped in lamb’s skin and carried for a day or two without spoiling (though I definitely recommend you keep your meatloaf stored at the proper temperature – unless you plan on exploring Westeros on horseback in the near future).

Mutton is served throughout Westeros as an easy go-to meat while supplies dwindle. While mutton can more commonly be found in European markets (so I’ve been told), in American markets, lamb meat can also be used to achieve the same effect.

Jorah is originally from Bear Island in the North – and fun fact: he’s the first cousin to Lyanna Mormont, one of the most badass women in all of Westeros.

We know that mutton was a common meat in the North, so it’s likely that mutton was also served at Bear Island during Lyanna’s meeting with Jon Snow and Sansa.

During his time in Oldtown, Jorah meets Samwell Tarly at the Citadel where his greyscale is effectively cured – the first time such an affliction has not killed the person infected with it.

To regain his strength after his…for lack of a better term…surgery performed by Samwell, it’s likely he would have supped on mutton – and perhaps dreamed of being back at Bear Island prior to his exile.

When Jorah later finds himself at the Wall with Jon Snow – about to cross over into the North to capture a wight to bring to King’s Landing as proof of the Night King and the threat against the land of the living – it’s almost certain Jorah and Jon’s men would have needed a meatloaf like this to sustain them through the long night.

Regardless of who ends up sitting on the Iron Throne at the end of the final season of Game of Thrones, I certainly hope that Jorah Mormont makes it through the battle to stand by the Prince (or Princess) Who is Promised.

Before leaving for their mission north of the Wall, Jorah and the other volunteers would have needed a hearty meal to get them through the quest, like this mutton meatloaf.

Here’s What You Need

• Rolled oats: Adds texture and helps bind the meatloaf.
• Whole milk: Softens the oats and adds moisture.
• Ground mutton or lamb: Provides the main protein and rich flavor.
• Spicy chorizo or spicy Italian sausage: Adds heat and depth of flavor.
• Olive oil: Used for sautéing vegetables, adding a subtle richness.
• White mushrooms: Adds earthiness and moisture to the meatloaf.
• Red onion: Gives a sweet and savory base flavor.
• Tomato paste: Adds concentrated tomato flavor and slight acidity.
• Red bell pepper: Adds sweetness and a bit of crunch.
• Garlic: Infuses the meatloaf with a rich, aromatic flavor.
• Balsamic vinegar: Provides a sweet and tangy depth.
• Eggs: Helps bind the meatloaf together.
• Coriander: Adds a subtle, citrusy note.
• Cumin: Provides warm, earthy undertones.
• Salt & pepper: Enhances all the flavors.
• Sriracha ketchup (or regular ketchup): Forms the base of the sauce, adding tang and heat.
• Honey: Adds sweetness to balance the sauce.
• Brown sugar: Adds caramel notes and sweetness to the sauce.
• Apple cider vinegar: Provides a sharp, tangy balance.
• Worcestershire sauce: Adds a savory umami depth.
• Soy sauce: Contributes to the umami profile of the sauce.
• Yellow mustard: Adds tang and a bit of sharpness to the sauce.

Let’s Cook

First things first, let’s get that sauce ready. In a small bowl, whisk together the sriracha ketchup, balsamic vinegar, honey, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, and yellow mustard. Set it aside or pop it in the fridge until you’re ready to use it. Trust me, this sauce is worth the wait.

Prepping the Oats and Meat

In another bowl, combine the rolled oats and whole milk. Let the oats soak up all that creamy goodness for about 30 minutes to an hour. This will help bind your meatloaf and keep it nice and moist.

Now, grab a large bowl and thoroughly combine the ground mutton (or lamb) and the spicy chorizo. Season generously with salt and pepper. Let this mix rest at room temperature while you prepare the veggies.

Sautéing the Veggies

Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Toss in the finely chopped white mushrooms, red onions, red bell peppers, tomato paste, and minced garlic. Sauté until everything is tender and fragrant—about 5-10 minutes should do the trick. Season with a pinch of salt and pepper, then take it off the heat and let it cool down.

Bringing it All Together

Preheat your oven to 375°F. Once the veggies are cool enough, add them to the bowl with the meat and chorizo mixture. Stir in the balsamic vinegar, eggs, coriander, and cumin. Then, mix in the milk-soaked oats until everything is completely combined. Don’t forget to season with a bit more salt and pepper.

Shaping and Baking

Transfer the meat mixture to a loaf pan. Use a spatula to spread the meat into a smooth, even layer. Press the top into a small mound that tapers at the edges, kind of like how a loaf of bread looks.

Pour about half of the prepared sauce over the top of the meatloaf, spreading it in an even layer. Pop it in the oven and bake for about 20 minutes. Then, add another 2-3 tablespoons of the sauce and continue baking for another 15-20 minutes, until the center of the meatloaf reads 160°F on a meat thermometer.

The Final Touch

Once your meatloaf is done, take it out of the oven and let it rest for at least 15-20 minutes. This helps keep it juicy and makes it easier to slice. Pour the remaining sauce over the top before serving. Serve it up with some blackened bread and onions in gravy, and you’ve got yourself a feast worthy of the Night’s Watch.

Troubleshooting Your Mutton Meatloaf

• Avoid Dry Meatloaf: Ensure your meatloaf stays moist by not overcooking it. Use a meat thermometer to check for an internal temperature of 160°F.
• Flavor Balance: If the meatloaf tastes too bland, don’t be afraid to add more seasoning. A little extra salt and pepper can go a long way.
• Even Cooking: Make sure to shape the meatloaf evenly in the pan. A consistent thickness helps it cook evenly throughout.
• Sauce Consistency: If your sauce is too runny, simmer it on low heat until it thickens to your liking. Keep an eye on it to avoid burning.
• Storing Leftovers: Store leftover meatloaf in an airtight container in the fridge. It will stay good for 3-4 days and makes for great sandwiches!

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