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This unique and flavorful lamb loaf recipe blends grassfed ground lamb and rice for a gluten-free twist on an old-time favorite. Leftovers make amazing sandwiches!
Have you ever tried making meatloaf with ground lamb instead of beef as an easy mix-up to get more variety into your family’s diet?
It is a very flavorful twist I recommend trying particularly if you have a reliable source for grassfed lamb.
There are a number of small farms available to source this type of red meat although it is decidedly less popular in the United States than in other parts of the world.
My husband is from Australia, where lamb is hugely popular, so making American dishes with this easy and flavorful substitution is a common strategy of mine!
Serving Suggestions
Since lamb is traditional for Easter, this dish makes a great option for a more casual holiday gathering.
I suggest serving sliced lamb loaf with Yukon Gold potatoes roasted in duck or chicken fat paired with an organic green salad topped with pepitas and homemade ranch dressing.
Leftover lamb loaf slices make amazing sandwiches on organic sourdough buns.
Greek Lamb Loaf Recipe
Unique meatloaf recipe using ground lamb which transforms this basic dish into a traditional Greek favorite.
Ingredients
- 1 pound ground lamb preferably grassfed
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 3/4 tsp sea salt
- 1/4 tsp pepper
- 1 small onion chopped, preferably organic
- 2 eggs
- 3/4 cup white basmati rice optional
- 1 Tbl butter preferably grassfed
Instructions
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Soak basmati rice for 8 hours or overnight. Drain and cook as usual. Alternatively, use leftover cooked white rice.
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Saute the chopped onion in butter until translucent and slightly browned.
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Beat the eggs in a small glass bowl. Blend in seasonings.
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Mix all ingredients together in a glass loaf pan and cook at 350 F/177 C for about 45 minutes until browned and crispy on top.
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Slice and serve.
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Refrigerate lamb loaf leftovers in a glass container with tight fitter lid for up to four days.
Perfect! Just what I was looking for! I also want to learn a good spiced yogurt drizzle for the sandwiches. Something like what’s used commercially on giro’s. We are buying ground lamb now in response to the news about cows getting vaxxed Thank you, Sarah
Good idea! For now, lamb and buffalo should be ok, as is buying beef from local producers.
Hello Sarah,
Your grass fed lamb recipe looks delicious. I would appreciate you sending me a list of the farms that sell lamb.
Thank You,
Yvonne Lockbaum
Hi Yvonne, I don’t have such a list. I recommend investigating local grassfed farms in your area. That’s where I get mine.
I haven’t tried it yet but looking at the recipe & seeing it doesn’t have much in the way if ingredients so this makes it perfect & or I can switch up spice & filler & my usual go to is Rolled Oats (Organic) .
The sweet Spice for This Lamb Loaf would seem ideal for the type of meat being used here.
To this I can add Some Turmeric which I like very much.
So I am giving this a try, if I like it, I will buy more than enough ground lamb from a reliable Butcher so I can make this on a regular basis cause I LOVE meatloaf Sandwiches & that is primarily why I want to make this.,.
This was really amazing…all three of my “boys” enjoyed it…the 17 month old (asked for more immediately), the 10 year old (was shocked that he liked it), the 43 year old could not get enough! I highly recommend trying this recipe and making it frequently!
Sounds VERY yummy! I love lamb.
This looks very tasty!
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http://www.thechattymommy.com/2011/01/toile-tales-giveaway.html