Meatloaf
Discover a flavorful twist on classic meatloaf with our savory Lamb and Pork Meatloaf recipe. Blending tender lamb mince, juicy ground pork, and an aromatic mix of onion, carrot, spearmint, garlic, and paprika, this dish is bound to become a mealtime favorite. Perfectly bound with breadcrumbs and an egg, our meatloaf is moist, fragrant, and irresistible. Ideal for a hearty family dinner!
- 01 Apr 2025
- Cook time 60 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Meatloaf is a classic comfort food that combines ground meats with vegetables, herbs, and spices to create a hearty and flavorful dish. This particular recipe uses a blend of lamb and pork, along with aromatic ingredients like onion, carrot, and garlic. A touch of spearmint adds a unique twist to this traditional favorite.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- Peel and finely chop the onion.
- Peel and grate the carrot.
- Peel and mince the garlic cloves.
- In a large mixing bowl, combine the lamb mince, ground pork, chopped onion, grated carrot, minced garlic, bread crumbs, and spearmint.
- Crack the egg into the bowl.
- Add the paprika.
- Season with salt and pepper to taste.
Use your hands or a spatula to mix all the ingredients together thoroughly until well combined.
Transfer the meat mixture into a loaf pan or shape it into a loaf on a lined baking sheet. Press it down evenly to ensure it cooks uniformly.
Place the meatloaf in the preheated oven and bake for about 1 hour or until the internal temperature reaches 160°F (71°C) and the top is nicely browned.
Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meatloaf, making it more flavorful and easier to cut.
Slice the meatloaf into even pieces and serve hot. It pairs well with mashed potatoes, a green salad, or your favorite vegetables.
Tips:
- Grate the carrot and finely chop the onion and garlic to ensure they integrate well into the meat mixture and cook evenly.
- Use fresh breadcrumbs for better texture and moisture retention.
- Let the meatloaf rest for at least 10-15 minutes after baking to allow the juices to redistribute and make slicing easier.
- Consider adding a glaze of ketchup or barbecue sauce on top of the meatloaf before baking for extra flavor and a beautiful finish.
- If you don’t have spearmint on hand, fresh parsley or basil can be great alternatives.
This meatloaf offers a satisfying blend of textures and flavors, from the savory meats to the fresh spearmint and hearty vegetables. Whether served as a main course for dinner or sliced up for sandwiches, this meatloaf is sure to become a family favorite. Enjoy it hot out of the oven with your choice of sides, or even as leftovers!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 2.16g | 6% |
| Sugar 3.91g | 4% |
| Fat | |
| Fat 33g | 39% |
| Saturated 13g | 44% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 160mg | 29% |
| Vitamin B1 0.73mg | 61% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 8mg | 52% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 2.19ug | 91% |
| Vitamin C 4.82mg | 5% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.17mg | 18% |
| Iron, Fe 3.21mg | 29% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 660mg | 19% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 5mg | 47% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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