Greek Lamb Meatloaf combines ground lamb, spinach, red onion, oregano, and mint for a wonderfully delicious, Greek-inspired meal. Add a sprinkle of feta cheese on top to bring the flavors all together. If you’re new to cooking with ground lamb, this recipe is a very easy one to get started with and will be enjoyed by the whole family!
Lamb Meatloaf
I grew up enjoying lamb and it is my favorite red meat of all time!
I’m so glad my family loves this dish (and lamb) as much as I do, because every time we have it, my taste buds are dancing!
We often have my lamb meatball bowl recipe as well. I just can’t get enough!
The flavor combination of this lamb meatloaf is very much greek inspired with spinach, red onion, dried oregano, and dried mint.
We top the meatloaf with a mixture of ketchup and maple syrup – it brings a touch of sweetness to the dish to balance out the savory elements.
Perfection and total comfort food!
Greek lamb meatloaf ingredients
- extra virgin olive oil
- red onion
- spinach
- ground lamb
- egg
- almond flour
- ketchup
- dried oregano
- dried mint
- sea salt
- black pepper
- maple syrup
How to make greek lamb meatloaf
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Preheat the oven temperature to 350 degrees.
- In a large skillet over medium heat, add the oil and onion. Sauté for 5-6 minutes until the onions are soft. Stir in the spinach and cook until wilted. Set aside.
- In a large bowl mix together the lamb, egg, almond flour, ¼ cup ketchup, oregano, mint, sea salt, pepper, and onion/spinach mixture. With a large spoon or your hands (my recommendation), mix until everything is combined. Press into a loaf pan. You can also shape it into a loaf shape and bake it on a rimmed baking sheet.
- Mix together the remaining ketchup and maple syrup and spread over the top of the meatloaf mixture. Bake for 45-50 minutes, or until the center is set and no longer pink. I like to use a meat thermometer in the center of the loaf and when my thermometer registers at 160 degrees, remove it. Allow it to cool for 5-10 minutes before slicing into it. Cut directly from the loaf pan, or remove and place on a cutting board for slicing.
Substitutions
Below you’ll find a list of substitutions that will work well in this lamb meat loaf recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Ground lamb – Not a fan of ground lamb? Any ground meat will work here – try ground beef, ground bison or ground turkey instead.
Red onion – Any type of onion, like white onion or yellow onion. Go for green onion for a more mild onion flavor.
Spinach – Saute kale or Swiss chard instead of spinach. You can also increase the vegetables here by finely dicing bell peppers or garlic cloves and cooking them with leafy greens.
Almond flour – Substitute oat flour for the almond flour to keep this gluten free. If gluten is not a concern, panko breadcrumbs work well here too.
Ketchup – Tomato paste is a great alternative to ketchup.
Maple syrup – Try honey instead of maple syrup, or brown sugar
Dried herbs – If you have fresh oregano and fresh mint on hand, use the fresh alternative to the dried! You can also substitute in dried basil for one of the other dried herbs.
Tip for the next time you make this:
For more flavor, add a little feta into the meat mixture for a tasty twist!
Helpful tools
If you don’t own a meat thermometer, consider getting one for meatloaf! They are very inexpensive (the one I have cost $10 and is well used!) and tell you when the meat is done. No more second-guessing.
My favorite size and style of loaf pan is a polish pottery mini loaf pan. It’s slightly smaller than your average loaf pan and works great for this recipe!
More easy every day recipes you’ll love
- Lamb meatball bowls with avocado cilantro sauce
- Mini beef sliders with sweet potato buns
- Sheet pan beef gyros
- Mediterranean ground beef kabob recipe
Greek Lamb Meatloaf
Ingredients
- 1 tsp extra virgin olive oil
- 1 red onion finely diced
- 5 cups fresh spinach roughly chopped
- 1 lb ground lamb
- 1 egg
- ⅓ cup almond flour
- ½ cup ketchup divided
- 1 tbsp dried oregano
- 2 tsp dried mint
- 1 tsp sea salt
- ½ tsp pepper
- 1 tbsp maple syrup
Instructions
- Preheat the oven temperature to 350 degrees.
- In a large skillet over medium heat, add the oil and onion. Sauté for 5-6 minutes until the onions are soft. Stir in the spinach and cook until wilted. Set aside.
- In a large bowl mix together the lamb, egg, almond flour, ¼ cup ketchup, oregano, mint, sea salt, pepper, and onion/spinach mixture. With a large spoon or your hands (my recommendation), mix until everything is combined. Press into a loaf pan. You can also shape it into a loaf shape and bake it on a rimmed baking sheet.
- Mix together the remaining ketchup and maple syrup and spread over the top of the meatloaf mixture. Bake for 45-50 minutes, or until the center is set and no longer pink. I like to use a meat thermometer in the center of the loaf and when my thermometer registers at 160 degrees, remove it. Allow it to cool for 5-10 minutes before slicing into it. Cut directly from the loaf pan, or remove and place on a cutting board for slicing.
Notes
Nutrition
If you try this lamb meatloaf recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in March 2012. Updated August 2022.*
24 comments
YUM!! These look fantastic. Great news on your update.
Yay! Glad you are ok for iron. You eat very healthy so no surprise. This meatloaf looks so tasty and I like that it includes lots of “grass”, as my husband jokingly calls my dishes loaded with greens or herbs of any kind.
Haha, oh husbands. I don’t even think my hubby noticed the ‘grass’ in here… it’s just so tasty!
If we ever decide to do a baby #2…I will definitely be increasing my red meat intake. I’m not a red meat fan…but I’d rather eat my iron than take the iron pills again. Glad all the test results came back normal (wahooo!)
Yeah an iron pill was something I really hoped to stay away from…. Baby #2… Anytime soon?!?!?! 🙂
Great to hear that your results came back good! I’m waiting on my results from my first round of blood tests!
This meatloaf looks great. My husband and I both love meatloaf and I make it about once every month or two. I’ve never tried it with lamb before, but I don’t know why since we both love it!
Glad all your numbers came back great!
The lamb meatloaf sounds great! We don’t eat a lot of meat and really never lamb. I’m putting this on “my list.”
Have a great week!
Your list keeps growing!! Haha so does mine 🙂
I have never made anything using lamb.. but I like eating it. This looks SO good, Heather! Glad your blood is good.
I don’t think I’ve ever actually had lamb before haha These does look pretty good though! I am a red meat lover as well! Could you sub something besides the lamb, don’t sure if I’m ready to give that one a go yet…haha
Oh yes you could definitely sub in any other ground meat… beef, chicken or turkey would be wonderful too!
I was the same way with red meat when I was pregnant. I totally craved it. I took it as my body telling me I needed that iron, so I complied. 🙂
Funny how you sometimes just crave meat! But it is normally a fat burger for me, otherwise I am a chicken eater! I love when our bodies tell us what were lacking, so we crave it. My Husband was craving chocolate for a week, I looked it up and he was lacking magnesium. So I made him beans with a spinach side salad and craving was gone!! I’m glad all your results came back great!!
So cool that you found what your hubby was lacking and gave him what he needed in real food. I love it!
I’ve only eaten lamb once, on a gyro, but I loved it! This meatloaf sounds absolutely amazing (and I’m not a fan of meatloaf)! I would definitely add it some Greek seasonings, feta, and top it with hummus and tabouli to make it Greek style. That sounds so good right now. Definitely gonna make it!
Mmmmm yes those toppings sound awesome!!
A woman’s blood volume DOUBLES during pregnancy…isn’t that amazing!? I’m glad everything checked out! And I love the ground lamb in this…yum!!!
It’s pretty crazy everything that goes on during pregnancy!
That sounds wonderful! I hadn’t though of making a lamb meatloaf, but I too am a big lamb fan.
You should try it Tiff, super tasty 🙂
this looks yummy. glad ur results were good.
How creative! Great weeknight dinner.
Very very good. Subbed honey for the maple syrup, as suggested, and shallot for an onion. Used fresh mint because I had that. Also spread a mix of mild Ssamjang mixed with honey and ketchup on the top before putting it in the oven. Really delicious. Thank you
Love that you used what you had on hand, Annie! Glad it was such a hit and the addition of Ssamjang sounds delish! Thanks for taking a moment to come and share 🙂