Meatloaf With Ground Lamb

"I didn't have enough ground beef to make a whole meat loaf, so I made it with half ground lamb and half extra lean ground beef. It turned out to be the most flavourful and juicy meatloaf I have ever made!"
photo by StampinJules photo by StampinJules
photo by StampinJules
Ready In:
1hr 15mins
1 loaf




  • Preheat the oven to 350 degrees.
  • In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
  • Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
  • Add the ground meats and your cooled onion, garlic, and herbs.
  • Add the worcestershire sauce and ketchup (or tomato paste).
  • Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
  • Bake for 60-65 minutes.
  • Let it cool for 5 minutes. Drain the fat and serve!

Questions & Replies

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  1. rdsteciw
    I'm looking at the nutritional information per serving size. One slice is 19. 30 grams? Carbohydrates 88.9 grams? Sugars 37.6 grams? for the entire loaf instead of a serving size?
  2. sueblv
    If i use almond flour inplace of bread crumbs, how you think this recipe will turn out?


  1. henryclay
    Excellent! Great flavor. I sauted the vegetables & herbs first & while they cooled I mixed eveything else in my stand mixer and then I threw the onion mixture in and gave it a whirl. I then put in the dough hook and added the meat and let the mixer blend everything. Look forward to sandwiches tomorrow.
  2. Astramom
    This was wonderful! Definately the best meatloaf I've made from recipezaar and I've made over 3. It's really hard to go wrong with ground lamb, and I was pleased the way the flavor of the lamb came through. It was very easy to make - although it makes more sense to do step #4 first, so it can cool while you do the rest. The leftovers made great sandwiches the next day. Thanks for posting!
  3. vilozen 3.
    Delicious and held together well without being too dense. I'm allergic to wheat and nightshades so I left out the ketchup and subbed the bread crumbs with 1/2 cup of oatmeal & 1/4 cup of cooked brown rice. I also added 1/4 tsp. ground rosemary and 5 large mushrooms. Only used 2/3 lb. lean beef & 3/4 lb. lamb since that is what I had on hand. Everything else I followed as written.
  4. John B.
    This is a GREAT baseline recipe. With ground beef, I have used 1# lamb or ground pork, or 1/2 # each of lamb and pork. The latter is my favorite. If you're inclined as I am, put 1/8 tsp Allspice to the mixture. I also use herb garlic bread crumbs.
  5. dekaft1
    This meatloaf is AMAZING!!! I've never combined ground lamb and beef before in a meatloaf, so I got curious to try this recipe. I used gluten-free panko crumbs (Italian style) in place of plain dry bread crumbs. I didn't have Worcestershire sauce so I substituted with coconut aminos seasoning sauce. Other than those substitutions, I followed the recipe exactly and it was really yummy! This will be my go-to meatloaf recipe from now on!


  1. Emily B.
    I had to tweak mine a bit after doing a goat meatball recipe before hand. We’ve done this recipe before and absolutely loved it! This time we did 1 1/2 lb of goat (instead of lamb) to 1 lb of beef. I also added some more onion and breadcrumbs. It made the loaf lighter in flavor and heaviness. I’ll probably add more salt, pepper, and herbs next time so that it’s a bit more flavorful, but I understand now that goat works as well!



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