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Lamb Bacon Meatloaf  - Print
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Lamb Bacon Meatloaf 

Classic, tender meatloaf tastes better with lamb bacon in it.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: Goat, Lamb, Lamb Bacon, Meatloaf
Servings: 6


  • 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)


  • 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.