Mouthwatering Lamb Meatloaf Recipe You'll Love

If you're looking to switch up your usual dinner rotation with something rich, flavorful, and surprisingly easy to make, then this lamb meatloaf recipe is just what you need. It's not your typical meatloaf; lamb brings a robust, earthy flavor that pairs wonderfully with a medley of herbs and spices. This recipe will guide you through creating a meatloaf that's moist, packed with flavor, and perfectly complemented by a tangy, sweet glaze.

Ingredients

Here's what you'll need to create this delicious lamb meatloaf:

• 1.5 lbs ground lamb
• 1/2 cup breadcrumbs
• 1/2 cup milk
• 2 eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup parsley, finely chopped
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for heat)
• 2 tbsp Worcestershire sauce
• 1/2 cup feta cheese, crumbled

Preparation

Mixing the Meatloaf

Begin by preheating your oven to 350°F (175°C).

1. Soak breadcrumbs in milk for about 5 minutes until fully absorbed.
2. In a large mixing bowl, combine the soaked breadcrumbs, ground lamb, eggs, onion, garlic, parsley, thyme, rosemary, salt, pepper, and Worcestershire sauce. Mix well with your hands until all ingredients are evenly distributed.
3. Add the feta cheese and gently fold into the mixture to avoid breaking the cheese too much.

🍽 Note: Ensure the ingredients are evenly mixed to keep the texture consistent, but be careful not to overmix, which can make the meatloaf tough.

Shaping and Baking

4. On a baking sheet lined with parchment paper or in a loaf pan, shape the mixture into a loaf. If you're using a loaf pan, ensure it's non-stick or greased for easy removal.
5. Prepare the glaze: In a small bowl, combine:
   • 1/4 cup ketchup
   • 1 tbsp Dijon mustard
   • 2 tbsp brown sugar
   • A dash of hot sauce (optional)
6. Spread this glaze over the top of the meatloaf before baking.

Place the meatloaf in the preheated oven and bake for approximately 60-75 minutes or until the internal temperature reaches 160°F (71°C). If the top is browning too quickly, cover it loosely with foil.

Serving

Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps the juices redistribute, ensuring each slice is moist and flavorful. Serve alongside roasted vegetables, mashed potatoes, or a crisp salad to complement the richness of the lamb.

📝 Note: If you have leftovers, lamb meatloaf sandwiches are divine. Simply slice, toast, and add your favorite toppings!

Variations

Here are some ideas to personalize your lamb meatloaf:

• Add Nuts: Incorporate chopped walnuts or pecans for texture.
• Go Mediterranean: Mix in spinach, sun-dried tomatoes, or olives.
• Change the Cheese: Substitute feta with blue cheese for a sharper taste.
• Gluten-Free: Use almond flour or oats instead of breadcrumbs.

In summary, this lamb meatloaf recipe is a delightful twist on a classic dish, bringing a gourmet touch to your dinner table. Its rich flavors are balanced with a blend of herbs, making it an ideal choice for those who appreciate nuanced flavors. The inclusion of feta cheese adds a surprising tang that elevates the meatloaf's taste profile. By experimenting with different ingredients and glazes, you can make this meatloaf uniquely yours. Whether you're cooking for a special occasion or looking for a weeknight meal that feels fancy, this recipe is sure to impress. Enjoy creating and tasting a slice of this delicious, tender lamb meatloaf!

Can I use a different type of ground meat?

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Yes, you can substitute lamb with ground beef, pork, or a mixture for a different flavor profile.

How do I store leftover meatloaf?

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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven or microwave.

Can this recipe be made in advance?

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Absolutely! You can prepare the meatloaf mixture the night before, shape it, and refrigerate. Bake it when ready.

What if I don’t have fresh herbs?

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If fresh herbs aren’t available, use dried herbs instead. The general rule is to use one-third the amount of dried herbs as you would fresh.