|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for lamb meatloaf offers a tasty alternative to the standard meatloaf made with ground beef. Although a little bit of ground beef is used here, the lamb flavor really stands out alongside some fantastic spices, like cumin and cinnamon, as well as dried basil and fresh parsley. Onion, garlic, and bell peppers also add flavor and texture to this unique meatloaf. Simply mix ingredients, place in a loaf pan, and bake! Enjoy this rich-tasting lamb meatloaf with roasted potatoes and a green vegetable.
- 2 pounds lean ground lamb
- 1/2 pound ground beef
- 2 large eggs
- 1 cup dried breadcrumbs
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (chopped)
- 3/4 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1 teaspoon dried basil
- 1/4 teaspoon ground cinnamon
- 1/4 cup fresh parsley (chopped)
Preheat oven to 350 F. Lightly grease a loaf pan.
In a large bowl, combine lamb, beef, eggs, and breadcrumbs. Mix well. (Hands work best.)
Add onion, green pepper, garlic, salt, pepper, cumin, basil, and cinnamon. Mix well, make sure spices are thoroughly spread throughout the mixture.
Transfer mixture into prepared loaf pan. Bake for 1 1/2 hours or until cooked through.
Remove from oven and let stand approximately 15 minutes. Sprinkle with fresh, chopped parsley.
- If people don't care for meatloaf, it is usually because it is dense and dry and without much flavor. Of course, you can solve the bland problem by including aromatics such as onion and garlic, as well as herbs and spices. The density is usually a result of over mixing, so be sure to just combine the ingredients until uniform. A dry meatloaf is caused by meat that is too lean and baked too long. Since ground lamb can be pretty lean, make sure to use a ground beef that has a bit of fat in it, like 80/20. And check the meatloaf's internal temperature toward the end of cooking time; when it reaches 155 to 160 F take it out of the oven. It will continue to cook as it rests.
- Natural side dishes for the lamb meatloaf are potatoes and a vegetable. Try patates sto fourno, Greek oven-roasted potatoes, or creamy mashed potatoes with garlic. A platter of Middle Eastern roasted vegetables alongside or a simple bowl of buttered peas would be perfect accompaniments.
- If you find yourself with leftovers, don't think you simply have to do a repeat dinner. There are many interesting ways to use leftover meatloaf, from pastas to pizza topping to a comforting chili to shepherd's pie. But since this meatloaf is made with lamb, Middle Eastern and Mediterranean recipes are a smart direction to go in. For a satisfying lunch or easy dinner, place slices between pita bread and top with a cucumber-tomato salad and yogurt dressing. Or crumble and mix with orzo for a dish similar to a Greek yiouvetsi; you can also skewer pieces of lamb meatloaf and warm on the grill to be a shortcut version of a lamb kabob, perfect accompanied by tabbouleh and lemon yogurt sauce. Or cut into meatball-size pieces and serve over couscous with a mint-tomato sauce.