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Lamb meatloaf

Lamb meatloaf

Plain ol' meatloaf, but a bit healthier (and with lamb)
Prep Time15 minutes
Cook Time55 minutes
Standing Time10 minutes
Total Time1 hour 20 minutes
Course: Dinner, Main Course
Cuisine: Australian, German
Keyword: CSIRO, lamb
Servings: 4
Author: tas666


  • mixing bowl large
  • loaf tin lightly greased
  • aluminium foil


  • 700 g mined lamb lean
  • 1 brown onion finely diced
  • 1/4 tsp thyme dried
  • 1/4 tsp basil dried
  • 1/4 tsp tarragon dried
  • 1/4 tsp oregano dried
  • 400 g can of chopped tomatoes
  • 2 tbsp tomato sauce
  • 70 g breadcrumbs wholemeal preferred
  • 2 eggs lightly beaten
  • 250 g frozen spinach defrosted
  • 1/4 cup pine nuts lightly toasted


  • Preheat oven to 180°C. Lightly grease or oil loaf tin.
  • In a large bowl, mix all ingredients using your hands.
    700 g mined lamb, 1 brown onion, 1/4 tsp thyme, 1/4 tsp basil, 1/4 tsp tarragon, 1/4 tsp oregano, 400 g can of chopped tomatoes, 2 tbsp tomato sauce, 70 g breadcrumbs, 2 eggs, 250 g frozen spinach, 1/4 cup pine nuts
  • Press mixture into loaf tin, cover with foil and bake for 40 minutes.
  • Remove foil and bake for a further 15 minutes. Meatloaf is complete when reaching 65°C in the centre, or when a brown crust has formed.
  • Tilt loaf tin and drain off any excess liquid.
  • Let meatloaf stand for 10 minutes before cutting and serving.


Meatloaf can be dry, so serve with a side salad, and maybe some type of sauce (barbeque or tomato works well, as does a gravy).

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