“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 the Free Cities where he eventally 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 in Oldtown, Jorah meets Samwell Tarly at the Citadell 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 – its almost certain Jorah and Jon’s men would have needed a meatloaf like this to sustain them through the long night.
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.
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.
Jorah Mormont’s Mutton Meatloaf | Game of Thrones Inspired Recipes
- 1 cup rolled oats
- ¼ cup whole milk
- 16 oz ground mutton or lamb
- 8 oz spicy chorizo or spicy Italian sausage
- 2 tablespoons olive oil
- 3 white mushrooms finely chopped
- ½ cup red onion finely chopped
- 2 tablespoons tomato paste
- ¼ cup red bell pepper finely chopped
- 1 tablespoon garlic minced
- 2 tablespoons balsamic vinegar
- 2 eggs
- ½ teaspoon coriander
- ½ teaspoon cumin
- salt & pepper to taste
- In a small bowl, whisk together the ingredients for the sauce and set aside or chill until ready to use. In a separate bowl, combine the rolled oats and milk. Let the oats absorb the milk for about 30 minutes to an hour.
- In a large bowl, throughly combine the mutton/lamb and chorizo. Season with salt and pepper to taste. Let rest at room temperature.
- Heat 1-2 tablespoons of olive oil in a skillet over medium high heat. Saute the mushrooms, onions, peppers, tomato paste and garlic until tender and fragrant, about 5-10 minutes. Season with salt and pepper then remove from the heat and let cool until no longer steaming.
- Preheat the oven to 375 F. Add the sauted vegetables to the bowl with the mixture of lamb and chorizo. Stir in the balsamic, eggs, coriander and cumin. Stir in the milk soaked oats until completely combined. Season with salt and pepper once more.
- 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 (how a loaf of bread would look).
- Pour about half of the sauce over the top of the meatloaf in and even layer. Bake for about 20 minutes then add another 2-3 tablespoons of the sauce. Continue to cook another 15-20 minutes, until the center of the meatloaf reads 160 F on a meat thermometer.
- Remove the meatloaf from the oven and let rest for at least 15-20 minutes prior to cutting for best results. Pour the remaining sauce over the top of the meatloaf. Serve with blackened bread and onions in gravy. Enjoy!