Lamb meatloaf is a classic and tasty way to use homegrown lamb. A savory dinner idea that the whole family will love.

This post contains affiliate links which means I make a small commission at no extra cost to you. See my full disclosure here.
It is finally Spring here on the homestead! We are enjoying warmer weather and longer days. This time of year is also pretty busy for us since it is lambing season, and we are typically hurrying to get the garden planted by the end of April. Having some go to meals already prepared in the freezer, or easy to make after a long day of work outside is definitely helpful!
Meatloaf is an easy meal that makes the mainstay rotation around here. Before we started raising lamb, we typically made beef meatloaf. Since now we primarily source and grow, venison, lamb, and chicken I wanted to come up with a meatloaf recipe that worked well with lamb.

I like to add a few unique ingredients to the lamb meatloaf that I don’t add in beef. This compliments it and mellows the lamb flavor. I like to serve this meatloaf with either rice or potatoes.
If you are looking for more ideas check out the serving suggestions section.

Tools you’ll need to make lamb meatloaf
- Mixing bowl
- Loaf pans (we use these basic loaf pans for all kind of recipes, they are so versatile!)
- Meat thermometer
Ingredients you’ll need to make lamb meatloaf
- 2 pounds ground lamb
- 2 large eggs
- 1 cup dried panko breadcrumbs
- 1 medium onion, diced
- 2 tsp garlic powder
- 3/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon dried basil (freeze dried basil works perfectly!)
- 1/4 cup parsley, chopped
for the meatloaf sauce
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt

How to make lamb meatloaf
- 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, garlic powder, salt, pepper, cumin, and basil. Mix well, making sure spices are thoroughly spread throughout mixture.
- Transfer mixture into prepared loaf pan.
- Bake for 1 hour.
- While the meatloaf is baking prepare the meatloaf sauce by combining ketchup, white vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt into a bowl.
- After one hour of baking, evenly spread the prepared meatloaf sauce to the top of the meatloaf. Bake for 30 more minutes or until cooked through.
- Remove from oven and let stand approximately 15 minutes. Sprinkle with fresh, chopped parsley.


Lamb meatloaf tips
- 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.
- If you’ve got left overs and want to do something different with the meatloaf, simply roast thinly sliced pieces of meatloaf and put into a pita with tomatoes, lettuce, onion an tzatziki to make a quick and easy lamb gyro. So delicious!
- Use panko breadcrumbs. Panko breadcrumbs keeps this meatloaf from becoming too dense. Panko makes the meat airy and more tender.
- Use a non-stick loaf pan to help the meatloaf not stick when serving.


Serving Suggestions
- Roasted Potatoes
- Mashed potatoes (our rosemary garlic mashed potatoes go great with this recipe!)
- Roasted vegetables
- Rice pilaf
- Steamed garden veggies


How to freeze meatloaf
Meatloaf is a great make ahead meal. It is best to freeze meatloaf before it has been cooked. If you freeze already cooked meatloaf, it will come out dry during the thawing and reheating process. I like to double this recipe, and put one uncooked meatloaf in the freezer for an easy meal later on.
To freeze meatloaf:
- grease the loaf pan
- put the raw meatloaf mixture into the pan, pressing into the corners
- Wrap the loaf pan in tin foil, all the way around
- Then put the foil wrapped loaf pan into a labeled (with the contents and date) freezer bag.
- Seal tightly and place into the freezer.
- A frozen meatloaf will last up to six months in the freezer
To use frozen meatloaf:
When you are ready to cook pre-frozen meatloaf you can either thaw ahead of time and cook for 1-1.5 hours OR place directly in a 350F oven covered with foil for the first hour, remove the foil and bake for one more hour.
Commonly asked questions
Can you substitute ground beef for ground lamb?
Yes! Ground beef can be substituted easily, by simply swapping equal amounts of beef for lamb.
What is the secret to moist meatloaf?
Use a meat that has a high fat content. At least 15% fat. For leaner cuts of meat like turkey, consider mixing in a fattier meat like lamb, or pork to get a more moist tender meat loaf.

What ingredient keeps meatloaf from falling apart?
Eggs are the glue to meatloaf! Along with the breadcrumbs eggs, act as a binding agent to hold the meatloaf together.
Is it better to cook meatloaf covered or uncovered?
The meatloaf should be cooked uncovered when using a fattier meat like lamb or beef. If you are making a leaner meatloaf with turkey or ground chicken, consider tenting it with foil for the first 45 minutes of baking.
Can I freeze dry meatloaf?
Yes! Meatloaf can be freeze dried and made shelf stable. Simply put thinly sliced pieces of meatloaf on your freeze dryer tray and run a normal cycle. Before removing check to be sure that the meatloaf is completely free of moisture. If you aren’t sure or it is still moist, add more dry time.
Related articles:
How to Prep for Butchering Day (DIY & Outsource)
Rosemary Garlic Mashed Potatoes
How to Have a Successful Lambing Season
101 Homesteading Books You Need at Home
How to Start Homesteading Today
Lamb Meatloaf

Lamb meatloaf is a classic and tasty way to use homegrown lamb. A savory dinner idea that the whole family will love.
Ingredients
- 2 pounds ground lamb
- 2 large eggs
- 1 cup dried panko breadcrumbs
- 1 medium onion, diced
- 2 tsp garlic powder
- 3/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon dried basil (freeze dried basil works perfectly!)
- 1/4 cup parsley, chopped
- FOR THE MEATLOAF SAUCE
- 3/4 cup ketchup
- 1 ½ tsp white vinegar
- 2 ½ Tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
- 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, garlic powder, salt, pepper, cumin, and basil. Mix well, making sure spices are thoroughly spread throughout mixture.
- Transfer mixture into prepared loaf pan.
- Bake for 1 hour.
- While the meatloaf is baking prepare the meatloaf sauce by combining ketchup, white vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt into a bowl.
- After one hour of baking, evenly spread the prepared meatloaf sauce to the top of the meatloaf. Bake for 30 more minutes or until cooked through.
- Remove from oven and let stand approximately 15 minutes. Sprinkle with fresh, chopped parsley.
Pin it for later!

Leave a Reply