Name: Savory Ground Lamb Meatloaf Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 garlic clove, finely minced; 1½ cups plain greek yogurt; 2 tablespoons olive oil; 2 teaspoons freshly squeezed lemon juice; 2 teaspoons honey; Salt to taste; Olive oil (for greasing parchment and drizzling); 5 green onions, 3 finely chopped, 2 thinly sliced diagonally; 1 large egg; 2 tablespoons tomato paste; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 2 tablespoons chopped cilantro, plus ⅓ cup loosely packed cilantro leaves with tender stems; 2 tablespoons chopped parsley, plus ⅓ cup loosely packed parsley leaves with tender stems; ½ teaspoon smoked spanish paprika, plus additional for serving; 1½ pounds minced lamb; Salt to taste; 1 teaspoon freshly squeezed lemon juice

What’s better than regular meatloaf? A Middle Eastern-inspired ground lamb meatloaf!

This lamb meatloaf takes the classic comfort food we all grew up with and gives it a fresh spin. The rich flavor of lamb, mixed with warm spices and fresh herbs, makes this version special enough for a dinner party but simple enough for a family meal. If you think you’ll have leftovers for sandwiches the next day, don’t count on it – this one tends to disappear quickly.

Image: mollyshomeguide.com / Photographer Molly

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Ingredient Substitutions

Minced lamb can be replaced with ground turkey or beef for those who prefer different meats or want a leaner option. Adjust cooking time slightly, as turkey may cook faster than lamb. For a vegetarian alternative, use a mixture of lentils and mushrooms, pulsed in a food processor to achieve a similar texture.

Greek yogurt can be substituted with dairy-free coconut yogurt for a lactose-free or vegan version. This maintains the creamy texture and tangy flavor while accommodating dietary restrictions. Use the same amount as called for in the recipe.

Tomato paste can be replaced with sun-dried tomato puree or finely chopped sundried tomatoes for a more intense flavor. If using sundried tomatoes, rehydrate them first and use about 3 tablespoons. Alternatively, use an equal amount of tomato sauce, but reduce other liquid ingredients slightly to maintain the right consistency in the meatloaf.

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1800-2000
Protein: 100-120 g
Fat: 130-150 g
Carbohydrates: 30-40 g

Ingredients

For the yogurt sauce:

2 tbsp olive oil
salt to taste
2 tsp honey
1.5 cups plain Greek yogurt (I prefer Fage 0% fat Greek yogurt for this sauce)
1 garlic clove (finely minced for best flavor)
2 tsp lemon juice

For the meatloaf:

olive oil
1 tsp ground coriander (freshly ground preferred for more flavor)
1/4 tsp ground cinnamon
2 tbsp tomato paste
1.5 lb ground lamb (look for 80/20 lean-to-fat ratio)
1/2 tsp smoked paprika
2 tbsp chopped cilantro
1 large egg
3 green onions (finely chopped, about 1/4 inch pieces)
salt to taste
1 tsp ground cumin
2 tbsp chopped parsley

For the herb salad:

1/3 cup parsley leaves
1 tsp lemon juice
olive oil
salt to taste
2 green onions (thinly sliced diagonally)
smoked paprika
1/3 cup cilantro leaves

Step 1: Prepare the Yogurt Sauce

In a small bowl, mix together garlic, yogurt, oil, lemon juice, and honey.

Season the sauce with salt to taste.

Cover the bowl and chill the yogurt sauce in the refrigerator while you prepare the meatloaf.

Note: You can make the yogurt sauce 1 day ahead to save time on the day of cooking.

Be sure to keep it chilled.

Step 2: Prepare the Meatloaf Mix

Preheat your oven to 350°F.

Line a baking sheet with parchment paper and lightly brush it with oil.

In a medium bowl, combine chopped scallions, egg, tomato paste, coriander, cumin, cinnamon, 2 tablespoons of chopped cilantro, 2 tablespoons of chopped parsley, and ½ teaspoon of paprika.

This will form your aromatic mixture.

Step 3: Mix and Shape the Meatloaf

In a large bowl, place the ground lamb and gently press it up along the sides of the bowl.

Use your fingers to create small dimples in the meat and sprinkle generously with salt, making sure it’s evenly distributed across the meat.

Fold the aromatic scallion mixture down into the lamb and mix everything together with your hands until well combined.

Transfer the meatloaf mixture to the prepared baking sheet and shape it into a roughly 8×3½” log.

Brush the meatloaf with oil.

Step 4: Bake the Meatloaf

Bake the meatloaf in the preheated oven until the juices release, and an instant-read thermometer inserted into the thickest part registers 140°F, which should take about 35–40 minutes.

Remove the meatloaf from the oven and increase the oven temperature to 500°F.

Once the oven has reached the new temperature, return the meatloaf to the oven and continue baking until the top is browned and the internal temperature reaches 160°F, approximately an additional 5 minutes.

Let the meatloaf rest for 10 minutes on a cutting board before slicing.

Step 5: Prepare the Herb Salad

While the meatloaf is resting, combine sliced scallions, lemon juice, ⅓ cup of cilantro leaves, and ⅓ cup of parsley leaves in a small bowl.

Drizzle with a little bit of oil, season with salt, and toss everything together to create a fresh herb salad.

Step 6: Assemble and Serve

Spread the chilled yogurt sauce on a serving platter.

Arrange the sliced meatloaf over the yogurt sauce, and top with the herb salad.

Finish by sprinkling a bit of paprika over the top for added color and flavor.

Enjoy your meal!