Go Back
Donna R. Luis

Flavorful Mediterranean Lamb Meatloaf

A hearty Greek-inspired meatloaf made with ground lamb, sautéed red onion, fresh spinach, oregano, and mint. Finished with a lightly sweet ketchup and maple syrup glaze, this flavorful baked loaf is tender, savory, and perfect for a comforting Mediterranean-style dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cool Time 5 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet
  • Large mixing bowl
  • Large spoon or clean hands for mixing
  • Loaf pan
  • Rimmed baking sheet, if shaping the meatloaf by hand
  • Measuring spoons and measuring cup
  • Spatula or spoon for spreading the glaze
  • Meat thermometer
  • Cutting board and sharp knife

Method
 

  1. Preheat the Oven: Heat the oven to 350°F.
  2. Sauté the Onion: Place a large skillet over medium heat and add the extra virgin olive oil and finely diced red onion.
    Cook for 5–6 minutes, stirring as needed, until the onion is soft.
  3. Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet with the softened onion.
    Cook until the spinach has wilted, then remove the mixture from the heat and set it aside.
  4. Combine the Meatloaf Mixture: In a large bowl, combine the ground lamb, egg, almond flour, ¼ cup ketchup, dried oregano, dried mint, sea salt, pepper, and the cooked onion-and-spinach mixture.
    Mix thoroughly with a large spoon or your hands until the ingredients are evenly incorporated.
  5. Shape the Meatloaf: Press the mixture firmly into a loaf pan.
    Alternatively, shape it into a loaf and place it on a rimmed baking sheet.
  6. Prepare the Glaze: Stir together the remaining ¼ cup ketchup and 1 tbsp maple syrup until evenly combined.
  7. Apply the Glaze: Spread the ketchup-maple mixture evenly over the top of the meatloaf.
  8. Bake the Meatloaf: Place the meatloaf in the preheated 350°F oven and bake for 45–50 minutes, or until the center is set and no longer pink.
  9. Check the Temperature: For a reliable doneness check, insert a meat thermometer into the center of the loaf.
    Remove the meatloaf when the thermometer registers 160°F.
  10. Rest Before Slicing: Allow the cooked meatloaf to cool for 5–10 minutes before slicing.
  11. Slice and Serve: Slice the meatloaf directly in the loaf pan, or carefully remove it and transfer it to a cutting board before slicing.

Notes

  • Sauté the onion until soft before adding it to the lamb mixture for a more mellow, savory flavor.
  • Roughly chop the spinach so it blends easily throughout the meatloaf.
  • The ketchup is divided between the meatloaf mixture and the topping, so measure it separately before beginning.
  • Mix the ingredients only until everything is evenly combined; the mixture can be handled with a large spoon or your hands.
  • A loaf pan keeps the mixture neatly shaped, while a rimmed baking sheet can be used if you prefer to form the loaf by hand.
  • The source recommends using a meat thermometer to check the center and removing the meatloaf at 160°F.
  • Let the baked meatloaf rest for 5–10 minutes before slicing so it is easier to cut cleanly.