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Lamb Meatloaf

Lamb Meatloaf-like

A meatloaf like dish, baked at a high temperature for a short time. Served in a tortilla wrap with lots of herbs, red onion, and yogurt. Paired with a medium bodied Cabernet Franc.
Course Main Course
Cuisine Middle East
Keyword Lamb Meatloaf
Servings 4
Author Jane, adapted from "Simply," Sabrina Ghayour


For the meatloaf

  • 1 lb. ground lamb (20% fat)
  • 1 small white onion, finely minced
  • 2 large garlic cloves, minced
  • 1 small red bell pepper, cored, seeded, and finely minced
  • 1 + cup Italian parsley, stems removed and leaves finely chopped (extra for serving)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher sea salt
  • generous grindings of fresh black pepper

To serve

  • tortilla wraps or flat bread
  • thinly sliced red onion
  • parsley and mint, roughly chopped
  • Greek plain yogurt


  • Preheat the oven to the highest setting, around 500 F
  • Use a cast-iron baking dish about 8-inches in diameter.
  • In a large shallow bowl, combine all the ingredients for the meatloaf. Using your hands, mix together all the ingredients until you have a smooth even paste.
  • Press the meat into the cast-iron baking dish to cover the bottom. Bake for 18 minutes or until golden on top.
  • Serve with tortilla wraps or flat bread, sliced red onions, lots of fresh herbs and a dollop of Greek yogurt.