Cabrito – Solace Farmer

From Melinda Ellison

Hi all, I’m the Extension Sheep Specialist with the University of Idaho. Myself and a team of sheep and goat specialists from Idaho, Wyoming, and Utah have teamed up to host a monthly sheep and goat webinar series, where we invite other experts to present on time-relevant topics. I’d like to invite you all to join us for our next one on Wednesday, February 9, 2022. Register here: [https://uidaho.zoom.us/…/regi…/WN_fWiLWKvuS2-dx3AJnWotNw](https://uidaho.zoom.us/webinar/register/WN_fWiLWKvuS2-dx3AJnWotNw?fbclid=IwAR0fRlu_IZA_V6JJhuFQ6TfafhIW43ivpOzl9MAOoZTVqY9ZrhMfvXJLROk)

We have also posted all of our past webinars to our YouTube channel, so please check us out! [https://www.youtube.com/channel/UCGrmjYNXPVwf-V-VeZYfFnQ](https://www.youtube.com/channel/UCGrmjYNXPVwf-V-VeZYfFnQ?fbclid=IwAR3hnaZXicMGWtvGO5t01xOKMUzvh96Gk30UF5WPj1VrlLik-REdARNgGGw)

1/4 cup chopped bell pepper

1/4 cup chopped celery

1/4 cup chopped onion or dry onion flakes

1/4 cup shredded carrots

1 chopped Jalapeno (optional) fresh or canned

1 egg (beaten)

1 cup croutons, stale bread crumbs or stuffing mix

1 T each: salt, black pepper and garlic powder

Mix together and let stand five minutes.

Add in 2 lbs. ground Cabrito (goat meat) and mix well pack into loaf pan.

Bake at 350 for 1 1/2hours.

Remove from oven.

Mix 1/4 cup catsup and 1/4 cup BBQ sauce and spread over the top of loaf.

Bake another 5 minutes.

Remove from oven, Cool it and Serve.

Serves six people normally.

Keep the leftovers for Meatloaf Sandwiches the next day!

Tag: Cabrito