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!
Since lamb is traditional for Easter, this dish makes a great option for a more casual holiday gathering.
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.
Soak basmati rice for 8 hours or overnight. Drain and cook as usual. Alternatively, use leftover cooked white rice.
Saute the chopped onion in butter until translucent and slightly browned.
Beat the eggs in a small glass bowl. Blend in seasonings.
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.
Slice and serve.
Refrigerate lamb loaf leftovers in a glass container with tight fitter lid for up to four days.