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Lamb Meatloaf Recipe

Lamb Meatloaf

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Easy meatloaf recipes are perfect for a relaxing American-style feast. This recipe for Lamb Meatloaf is my favourite, though you might also like to try my recipe for Meester Graham's Meatloaf which is a more traditional beef recipe. Whether you like yours the classic way, packed with veggies, or on a sandwich, we've got the meatloaf recipes that you have to try.

      Preparation Time: 30 Minutes + waiting

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Lamb Meatloaf

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
10 oz
white bread
1
egg
5 fl oz
milk
1 tablespoon
Dijon mustard
 
salt and pepper
  pinch
fresh thyme leaves
  pinch
freshly grated nutmeg
  pinch
fresh rosemary leaves
  handful
fresh chopped parsley
1 medium
onion
3½ oz
celery
8 oz
bacon lardons
1½ lb
lamb mince
8 oz
pork mince
1 tablespoon
Worcestershire sauce
6 rashers (slices)
streaky bacon

 

How to Cook Lamb Meatloaf

  1. Cut the crusts off the bread and discard. Cut the bread into cubes and place them into a large bowl. In a separate bowl, beat the egg and milk together, then pour over the bread cubes. Set the mixture aside for at least 15 minutes to soften, then mash with a fork until it is well combined.
  2. Meanwhile, quickly cook the bacon lardons in a frying pan over a high heat (about 3-4 minutes) turning all the time. Remove the lardons and set aside. Reduce the heat, peel and chop the onion, and cook gently in the bacon juices for about 8-10 minutes, until soft and transparent. Finely chop the celery
  3. Once the bread, egg and milk has combined, add the Dijon mustard, ¼ teaspoon of salt and a few twists of freshly-ground black pepper. Add the thyme leaves, freshly grated nutmeg, rosemary leaves and chopped parsley. Stir and then add the onion, celery, and lardons. Finally, add the minced lamb, the minced pork and the Worcestershire sauce. Mix well until everything is combined. Chill the mixture for at least two hours (overnight is best).
  4. Once chilled, pack the mixture into a 2lb (8" x 5" - 20cm x 13cm) loaf tin. Place the streaky bacon rashers (slices) on top and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 90 minutes until cooked through (when a skewer inserted into the centre comes out clean).
  5. Remove from the oven and allow it to stand for five minutes before slicing. Serve hot with Leek and Bacon Platter and Creamed Potatoes or serve cold with Potato and Egg Salad.

 
Graham GRAHAM'S HOT TIP:
If you can't get lardons, just chop 6oz (175g) of smoked bacon into small pieces.
 
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Reviews of Lamb Meatloaf

Rating 4 out of 5 - Many cooks will make this recipe again July 31 2014
My wife and I have made this and love it. One thing though, I grew up with my parents cooking in a Mediterranean style and lamb gets oregano. Added, oregano, rosemary, and extra garlic, I think it comes out much better that way.
(6 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again December 11 2013
I have never written a comment to any recipe I've tried but this recipe was so fantastic I had to let you know - will make it as a dinner for us again and would absolutely serve it for company - was easy and the mix of flavors was just wonderful - just a great recipe!
(1 review)
 

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