Lamb Meatloaf Wrapped in Caul Fat (Recipe)

Rich lamb meatloaf with a touch of spices is a comfort food crowd-pleaser. Meatloaf is a classic everyone loves, and a great way to show off our grass-fed lamb and goat. It’s also a good caul fat recipe, if you have access to some.

Plated Lamb and goat bacon meatloaf
Lamb meatloaf with Brussels sprouts, mashed potatoes and pepper relish.

This isn’t your ordinary loaf. Chef Bergo shares some trick that ensure a juicy, result: caul fat, and milk-soaked breadcrumbs. Caul fat is an inner lining of fat from the animal, that is very thin, and useful for wrapping meat, especially lean items before cooking.

Traditionally pates, terrines, and meatballs are enclosed in the lacy fat, so wrapping a meatloaf in it is only natural. The caul is optinoal though, and you might use bacon, or just spread the meatloaf with a red sauce-at the bottom of the post is an example using a ketchup made from roasted red peppers and tomato puree.

The other special ingredient that makes our grass-fed lamb meatloaf taste special is our Tavia brand spice, available only through Shepherd Song Farm. Tavia has a rich, slightly spicy East African flavor, and is similar to traditinoal berbere spice. We sell Tavia, but it would be fine to add a blend of seasonings you like instead. Using the Tavia yields a slightly spicy meatloaf.

For a fine comfort food-inspired meal, Chef Bergo suggests pairing the meatloaf with sauteed green vegetables, mashed potatoes, and a relish made from roasted bell peppers.

How to Make Lamb Meatloaf Wrapped in Caul Fat

First you mix together the meat ,breadcrumbs, scallions, egg, spices and some bacon if you have. When the meatloaf is mixed it’s wrapped in caul fat and baked in the oven until just-done. Cool it for 15 minutes before slicing and serve. The images below describe the process.

This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at 

Alan Bergo
Chef Alan Bergo

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

Related Posts 

Braised Spicy Lamb Meatballs

Lamb Italian Sausage

Sichuan Sausage

Plated Lamb and goat bacon meatloaf
Print Recipe
5 from 1 vote

Lamb Meatloaf Wrapped in Caul Fat (Recipe)

Classic, tender meatloaf tastes better with lamb bacon in it.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Goat, Lamb, Lamb Bacon, Meatloaf
Servings: 6 servings
Calories: 694kcal
Cost: 15


  • Large loaf pan or baking sheet with parchment or silicone


  • 2 lbs ground lamb
  • 1 1/2 cups goat or lamb bacon diced ¼ inch
  • 1 1/2 teaspoons Tavia seasoning optional
  • 2 tablespoon chopped fresh thyme
  • 2 1/2 teaspoons kosher salt
  • 2 whole eggs
  • 1 cup panko breadcrumbs + ½ cup milk
  • ½ cup diced green onion or yellow onion
  • Caul fat for wrapping the meatloaf (optional )
  • 1 recipe bell pepper relish to garnish, recipe follows (optional)

Roasted Pepper Relish (optional)

  • 2 large Red bell peppers
  • 1 Tbsp finely diced shallot
  • 1/2 tsp Kosher salt
  • 1 Green onion, thinly sliced
  • 1 Tbsp Thinly sliced fresh basil
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp sugar
  • 1 dash apple cider vinegar


Bell Pepper Relish (optional)

  • Char the peppers over a burner all over or in a hot oven, then transfer to a plastic container and allow to cool/steam. Peel the peppers, then remove any seeds and remaining pith.
  • Dice the peppers ½ inch and combine in a bowl with the remaining ingredients. The relish will keep for 1 week under refrigeration.

Lamb Meatloaf

  • Preheat the oven to 350. Combine the breadcrumbs and the milk and allow to soak for 15 minutes, then squeeze the breadcrumbs to allow excess milk to drain out. In a large bowl, combine all of the ingredients except the caul fat and mix well.
  • Cook a small piece of the meatloaf to check the seasoning, correct the salt to your taste, mix again, then wrap in the caul fat if using and place on a baking sheet lined with parchment or silicone for easy cleanup.
  • Bake the meatloaf for 45-60 minutes or until just done, (155F). Remove the meatloaf to cool for 10 minutes before slicing.
  • To serve, cut 1 inch slices of the meat loaf. Serve with mashed pototoes, and pass the room temperature relish at the table. The meatloaf is great reheated gently browned in a pan for sandwiches, etc.


Goat will make just as good of a meatloaf as lamb.


Serving: 8oz | Calories: 694kcal | Carbohydrates: 1g | Protein: 34g | Fat: 25g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 560mg | Potassium: 473mg | Sugar: 0.1g | Vitamin A: 101IU | Calcium: 36mg | Iron: 3mg

Additional Idea: Cover the Meatloaf with a Red Sauce Before Baking.