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Plated Lamb and goat bacon meatloaf
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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

Equipment

  • Large loaf pan or baking sheet with parchment or silicone

Ingredients

  • 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

Instructions

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.

Notes

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

Nutrition

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