This Lamb Meatloaf is a delicious departure from the ordinary, swapping classic beef for rich, savory ground lamb infused with Mediterranean herbs. It’s incredibly moist, aromatic, and straightforward enough for a cozy weeknight yet special enough for weekend dinners. If you’re looking to shake up your comfort food rotation, this lamb meatloaf is the recipe to try.
Nothing beats a great Lamb Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Lamb Meatloaf
- Flavor adventure: Lamb brings a unique, rich depth that pairs beautifully with rosemary and mint.
- Unbelievably moist: The breadcrumb, egg, and milk combo creates a perfect, juicy texture.
- Incredible aroma: Your kitchen will fill with the scent of garlic, herbs, and roasting lamb.
- Fantastic leftovers: It’s even better the next day for epic sandwiches or easy lunches.
Ingredients & Tools
- 900 g ground lamb
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 100 g breadcrumbs (panko work great)
- 1 large egg
- 60 ml whole milk
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- For the glaze: 4 tbsp ketchup, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard
Tools: A standard 9×5 inch loaf pan, a large mixing bowl, a skillet for sautéing, and a small bowl for the glaze.
Notes: Don’t skip sautéing the onion and garlic—it softens their sharp bite and brings out sweetness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 16 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Choose your lamb wisely. Look for ground lamb with a decent fat content (around 15-20%). This fat is what will render during cooking, keeping your meatloaf incredibly moist and flavorful.
- Don’t use fresh breadcrumbs? That’s okay! Panko breadcrumbs are actually my go-to here. They’re lighter and create a more tender texture than dense, fresh breadcrumbs might.
- Why sauté the aromatics? Raw onion and garlic can be a bit harsh and won’t cook through completely inside the dense meatloaf. Taking a few minutes to soften them in a pan first makes a world of difference to the final flavor.
- Let the mixture rest. After you mix everything, let it sit for 10 minutes before shaping. This allows the breadcrumbs to fully absorb the moisture, which helps the meatloaf hold its shape beautifully.
How to Make Lamb Meatloaf
Step 1: Start by preheating your oven to 190°C (375°F). Then, grab your skillet and heat a tablespoon of olive oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice it starting to smell sweet. Add the minced garlic and cook for just one more minute—you just want to take the raw edge off, not brown it. Set this mixture aside to cool slightly.
Step 2: In your large mixing bowl, combine the ground lamb, breadcrumbs, egg, and milk. To this, add the cooled onion and garlic mixture, along with the tomato paste, Worcestershire sauce, rosemary, oregano, cumin, and a generous amount of salt and pepper. Now, the fun part: use your hands to mix everything together. You want it to be just combined—overmixing can make the final texture a bit tough. The mixture should feel moist and hold together when you press it.
Step 3: Lightly grease your loaf pan. Transfer the meat mixture into the pan and press it down firmly and evenly, smoothing out the top with the back of a spoon. Place the pan in the preheated oven and set a timer for 40 minutes. This initial bake will start cooking the loaf through before we add the glaze.
Step 4: While the meatloaf bakes, make the simple glaze. In a small bowl, stir together the ketchup, balsamic vinegar, and Dijon mustard. The balsamic adds a lovely tangy sweetness that cuts through the richness of the lamb perfectly.
Step 5: After 40 minutes, carefully remove the meatloaf from the oven. You’ll see some rendered fat in the pan—that’s a good sign! Spoon or brush the glaze evenly over the entire top surface. Return the meatloaf to the oven for the final 20 minutes of baking. The glaze will become sticky and caramelized.
Step 6: The most important step: resting. Once baked, take the meatloaf out of the oven. You’ll want to let it rest in the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, leaving you with a drier result. Use this time to finish up any side dishes!
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 3–4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Reheat slices gently in a 175°C (350°F) oven until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any juices from the meatloaf.
- Simple Roasted Root Vegetables — Toss carrots, parsnips, and potatoes with olive oil and rosemary for a hearty, hands-off side that echoes the herbal notes in the loaf.
- A Crisp Green Salad with a Lemon Vinaigrette — The bright, acidic dressing provides a refreshing contrast that cuts through the richness of the lamb beautifully.
Drinks
- A Robust Red Wine — A Syrah or a Grenache, with their dark fruit and peppery notes, stands up wonderfully to the savory, earthy flavors of the lamb.
- A Dark Craft Beer — An amber ale or a brown ale has enough maltiness to complement the meat without overpowering it.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are brilliantly palate-cleansing between bites.
Something Sweet
- Lemon Tart — The sharp, citrusy finish is a wonderfully light and zesty way to end the meal after such a savory main course.
- Dark Chocolate & Raspberry Brownies — The deep, bitter chocolate and tart raspberry create a decadent, satisfying contrast.
- Baklava — Lean into the Mediterranean theme with this flaky, honey-soaked pastry that feels both special and traditional.
Top Mistakes to Avoid
- Overmixing the meat. When you work the meat mixture too much, the proteins tighten and can result in a dense, tough meatloaf. Mix just until everything is combined.
- Using lean ground lamb. A little fat is your friend here! It keeps the meatloaf moist. I’ve made the mistake of using extra-lean meat before, and the result was disappointingly dry.
- Skipping the resting time. I know it’s tempting to dig right in, but if you slice it hot out of the oven, the slices will fall apart and lose all their precious moisture. Patience is key.
- Packing the meat too tightly into the pan. Press it in firmly, but don’t compact it like you’re building a brick wall. A lighter touch ensures a more tender crumb.
Expert Tips
- Tip: For a caramelized crust on all sides, try free-forming the meatloaf on a parchment-lined baking sheet instead of using a loaf pan. You’ll get more surface area for that delicious glaze.
- Tip: Add a hidden cheesy surprise! Before baking, create a shallow trench down the center of the meatloaf and fill it with crumbled feta cheese, then cover it over with the meat mixture. It creates a delicious, melty core.
- Tip: If you have one, use a meat thermometer to guarantee perfect doneness. Insert it into the center of the loaf; you’re looking for an internal temperature of 70°C (160°F).
- Tip: For an extra flavor boost, toast your breadcrumbs in a dry skillet for a few minutes until golden before adding them to the mix. It adds a lovely nutty depth.
FAQs
Can I make this lamb meatloaf ahead of time?
Absolutely, it’s a great make-ahead meal. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and keep it in the refrigerator for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before it goes into the oven to take the chill off. You can also bake it fully, let it cool, and then reheat slices gently in the oven or microwave.
What can I use instead of breadcrumbs?
If you’re out of breadcrumbs or need a gluten-free option, rolled oats (quick or old-fashioned) are a fantastic substitute. Use the same amount by weight. Another great option is crushed gluten-free crackers or even cooked and cooled quinoa, which will add a slightly different but still delicious texture.
My meatloaf is always too wet. What am I doing wrong?
This usually comes down to the panade—that’s the mixture of breadcrumbs and milk. If your loaf is wet, you might be adding a touch too much milk, or not using enough breadcrumbs to absorb it. Next time, try holding back a tablespoon of milk. Also, ensure you’re sautéing your onions properly; raw onions release a lot of water as they cook.
Can I freeze leftover lamb meatloaf?
You sure can! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat, covered, in a 175°C (350°F) oven until warmed through.
Is it normal for there to be a lot of fat in the pan after baking?
Yes, this is completely normal, especially when using ground lamb which has a higher fat content than beef. That rendered fat is a sign of a juicy meatloaf! Just be careful when removing the loaf from the pan—I like to tilt it over the sink and use a paper towel to soak up the excess fat before transferring the meatloaf to a cutting board.
Lamb Meatloaf
Make this juicy Lamb Meatloaf with a tangy glaze for a delicious weeknight dinner or special occasion. Get the easy recipe and expert tips now!
Ingredients
For the meatloaf:
-
900 g ground lamb
-
1 large yellow onion (finely diced)
-
2 cloves garlic (minced)
-
100 g breadcrumbs (panko work great)
-
1 large egg
-
60 ml whole milk
-
2 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
1 tbsp fresh rosemary (finely chopped)
-
1 tsp dried oregano
-
0.5 tsp ground cumin
-
Salt and black pepper (to taste)
For the glaze:
-
4 tbsp ketchup
-
1 tbsp balsamic vinegar
-
1 tsp Dijon mustard
Instructions
-
Start by preheating your oven to 190°C (375°F). Then, grab your skillet and heat a tablespoon of olive oil over medium heat. Add the finely diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice it starting to smell sweet. Add the minced garlic and cook for just one more minute—you just want to take the raw edge off, not brown it. Set this mixture aside to cool slightly.01
-
In your large mixing bowl, combine the ground lamb, breadcrumbs, egg, and milk. To this, add the cooled onion and garlic mixture, along with the tomato paste, Worcestershire sauce, rosemary, oregano, cumin, and a generous amount of salt and pepper. Now, the fun part: use your hands to mix everything together. You want it to be just combined—overmixing can make the final texture a bit tough. The mixture should feel moist and hold together when you press it.02
-
Lightly grease your loaf pan. Transfer the meat mixture into the pan and press it down firmly and evenly, smoothing out the top with the back of a spoon. Place the pan in the preheated oven and set a timer for 40 minutes. This initial bake will start cooking the loaf through before we add the glaze.03
-
While the meatloaf bakes, make the simple glaze. In a small bowl, stir together the ketchup, balsamic vinegar, and Dijon mustard. The balsamic adds a lovely tangy sweetness that cuts through the richness of the lamb perfectly.04
-
After 40 minutes, carefully remove the meatloaf from the oven. You’ll see some rendered fat in the pan—that’s a good sign! Spoon or brush the glaze evenly over the entire top surface. Return the meatloaf to the oven for the final 20 minutes of baking. The glaze will become sticky and caramelized.05
-
The most important step: resting. Once baked, take the meatloaf out of the oven. You’ll want to let it rest in the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, leaving you with a drier result. Use this time to finish up any side dishes!06
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