Meatloaf with Ground Lamb
Transform your weeknight dinners with this flavorful Meatloaf with Ground Lamb recipe, a delicious twist on the classic comfort food. Crafted with tender ground lamb and infused with warm spices like cumin, cinnamon, and paprika, this dish takes your taste buds on a culinary journey. A mix of fresh parsley, finely chopped onion, and minced garlic adds vibrant aromatics, while a tangy glaze of ketchup and Dijon mustard creates the perfect finishing touch. Simple to prepare and baked to juicy perfection in just over an hour, this lamb meatloaf is a hearty, crowd-pleasing option that pairs beautifully with mashed potatoes or roasted vegetables. Whether you're feeding the family or hosting a gathering, this unique take on meatloaf is sure to impress.
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Recipe Information
Ingredients
- 1 pound ground lamb
- 0.75 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil, for greasing
Instructions
Preheat your oven to 375°F (190°C). Prepare a loaf pan by lightly greasing it with olive oil or lining it with parchment paper.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, add the ground lamb, the soaked breadcrumb mixture, and the egg. Mix gently but thoroughly with your hands or a fork.
Add the chopped onion, minced garlic, parsley, ground cumin, ground cinnamon, paprika, salt, and black pepper to the bowl. Mix until evenly combined. Be careful not to overmix, as this can result in a dense meatloaf.
Transfer the mixture to the prepared loaf pan, shaping it into an even loaf.
In a small bowl, combine the ketchup and Dijon mustard. Spread this mixture evenly over the top of the meatloaf as a glaze.
Place the loaf pan in the preheated oven and bake for approximately 50-60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Slice and serve warm. This meatloaf pairs beautifully with mashed potatoes, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 6128 mg | 266% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 23.9 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 328 mg | 25% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
