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HELP! LAMB, pork and beef in meatloaf??

I thought I had a pound and a half of ground beef for meatloaf but now find that half of it is probably ground lamb. Am against driving to the store now. It's defrosting at this point and I'll be starting to put the loaf together in a little while.

QUESTION: Has anybody ever tried a meatloaf with beef, lamb and pork sausage? Veal, I know...but lamb? Will it overpower or ruin the other ingreds?


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  1. Well, if you don't have people who want to try a new flavor in meatloaf, why not change gears and prepare Greek meatballs (which require lamb)?

    To answer your question, if people like lamb, it'll be fine in meatloaf, just a bit different.

    If you're willing to try the Greek meatball route, use a lot of the same fillers for meatloaf - i.e., bread crumbs, a dash of worchestershire sauce, perhaps a little tomato, but also add a generous sprinkling of oregano, some garlic and onion(dried or fresh). Make into balls and either broil or fry, serve with rice and plain yoghurt, maybe with pita bread and a fresh simple salad with cukes and some Greek olives and feta.

    It's going to be all right.

    1. Thanks a lot. My husband is an adventurous sort and won't mind a "different" taste. He does, however, REALLY want meatloaf tonight.

      1. Well, go for it, just call it Greek meatloaf and cut loose with the oregano!

        1. I'd advise against meatloaf. Lamb fat gets hard as it cools, as well as being cloying. Go with the meatballs.

          1. Go for it. Beef, pork and lamb is a traditional ground meat combo in parts of Italy, not just Greece.

            If you mold the meatloaf in a loaf pan but turn it out onto a roasting or jelly roll pan, a good portion of excess fat will cook off and you'll get more crust.

            1 Reply
            1. re: Karl S

              Exactly! I love this combo for flavor and texture... :)


            2. I've used lamb in meatloaf a bunch of times, normally somewhere around 1/3 of the total. I haven't noticed any big change in flavor or texture, just a subtle enhancement. Give it a try, I think you'll like it.

              1. I'd like to ask how do you normally make your meatloaf?

                I've never used lipton oniion soup in meatloaf,however the last time the subject of meatloaf was on the board I decided to do something different. One was to add the soup mix and less tomato sauce, and I used bread crumbs instead of oatmeal. I did not put peppers in just more onion, because I was out, it still came out pretty good. And I used pork, turkey, and beef. I'll bet it will be fine with the lamb.

                I agree with taking it out of the loaf pan to cook, the fat can run off and cools faster for slicing.

                1. the most overpowering flavor will come from pork, and you'd probably not even notice the lamb. If I were you, I'd just save my ground lamb for something like middle eastern kefta kebabs (sort of like meatballs with parsley, onions, cumin and paprika or other herb/spices to taste).

                  1 Reply
                  1. re: welle

                    If it is only ground lamb..confused by the original post...then try Alton Brown's Gyro meat and shape into a loaf, directions for loaf as well as kebabs are given.


                    Actually a combination of beef, lamb and pork would work I think.

                  2. I kinda think the lamb sounds like a delicious addition. Might as well go for it and see what happens. What's the worst that could happen?

                    1. I do it all the time! You'll barely notice it!
                      Now cook! Cook like the wind!

                      1. Oakjoan, you have to let us know how this saga unfolded!!!