Lamb Meatloaf

Been awhile since I posted a recibe.

I like lamb. I like meatloaf.

I can eat it and enjoy it if it’s done right. My destroyed throat works better with softer foods.

So I decided to do a lamb meatloaf, sort of a stuffed pepper/cabbage thing and use rice instead of breadcrumbs. I found a recipe, and modified it to my tastes. So here we go;


  • 1 pound ground lamb
  • 1 pound ground beef
  • 1 large egg
  • 2/3 cup cooked rice
  • 1/2 medium onion, diced fine
  • 1/2 green bell pepper, diced fine
  • 3 cloves garlic, chopped
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup parsley, chopped
  1. Gather the ingredients.
  2. Preheat oven to 350 F. Lightly grease a loaf pan. I used a Lodge cast iron one.
  3. In a large bowl, combine lamb, beef, eggs, and rice. Mix well. Use your hands.
  4. Add onion, green pepper, garlic, salt, pepper, cumin, coriander, basil, and cinnamon. Mix well, making sure spices are thoroughly spread throughout mixture.
  5. Transfer mixture into prepared loaf pan. I sprinkled breadcrumbs and squirted ketchup on the top.
  6. Bake until it reaches 155 degrees. I used a convection oven with a probe. It was done in like 45 minutes.
  7. Remove from oven and let stand approximately 15 minutes. Sprinkle with fresh, chopped parsley.

Have to say, it was really nice. Perfect texture for me.

I had it with a baked tater, although mashed taters would be better. I added some collard greens reheated, from another meal.

Happy stomach tonight.