Keto Loaded Lamb Meatloaf

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 15 min

Keto Loaded Lamb Meatloaf

This keto loaded meatloaf has a Mediterranean influence and is packed with aromatic spices, salty feta and sweet cranberries.

Perfect for Sunday lunch served with roasted cauliflower.

  • Net Carbs

    3.2 g

  • Fiber

    1.5 g

  • Total Carbs

    4.7 g

  • Protein

    30.6 g

  • Fats

    29 g

405 cals

Keto Loaded Lamb Meatloaf

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Lamb

    Ground Lamb

    17-½ ounce

  • Cumin, Ground

    Cumin, Ground

    2 teaspoon

  • Garlic

    Garlic

    2 clove

  • Feta Cheese

    Feta Cheese

    1-½ ounce

  • Spices Coriander Seed Or Ground

    Spices Coriander Seed Or Ground

    1 tsp

  • Baby Spinach

    Baby Spinach

    1 cup

  • Peppermint, Fresh

    Peppermint, Fresh

    1 tablespoon

  • Reduced Sugar Craisin Dried Cranberries by Ocean Spray

    Reduced Sugar Craisin Dried Cranberries by Ocean Spray

    1 tablespoon

  • Pine Nuts

    Pine Nuts

    1 tablespoon, whole pieces

  • Raw Egg Whole

    Raw Egg Whole

    1 small

  • Cinnamon, Ground

    Cinnamon, Ground

    ½ teaspoon

  • Onion Powder

    Onion Powder

    ½ teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 7

1 h 15 min

  • Step 1

    Add the lamb, coriander, cumin, cinnamon, onion powder and egg to a mixing bowl. Mince the garlic and add to the bowl. Use your hands to thoroughly mix together.
    Step 1
  • Step 2

    Turn the lamb mixture out onto a sheet of plastic wrap and press into a rectangle shape about 1/2 inch thick.
    Step 2
  • Step 3

    Scatter the spinach and mint over the lamb along with the pine nuts and cranberries then crumble over the feta cheese.
    Step 3
  • Step 4

    Carefully lift the long edge over towards you, using the plastic wrap to roll the meat and filling. Once the edges meet, pinch together tightly sealing the filling inside. Refrigerate for 20 minutes to firm.
    Step 4
  • Step 5

    Preheat the oven to 350 degrees Fahrenheit.
  • Step 6

    Carefully turn the meatloaf out of the wrap and into a loaf tin.
    Step 6
  • Step 7

    Transfer to the oven to bake for 30 minutes, then increase the heat to 400 degrees for a further 15 minutes until cooked through and well browned.
    Step 7

Comments 2

  • Chic

    Chic 3 months ago

    Excellent flavor fresh mint is essential and the cranberries were a nice addition. Will definitely make again

    • Cr772

      Cr772 3 years ago

      I really enjoyed this! The flavours burst through when cutting into the meatloaf and the mint was so delicious even my fussy husband enjoyed. Easy to make will definitely be added to my easy go to recipes :)