Indian Spiced Lamb Meatloaf

A twist on the classic meatloaf. Easy to make and perfect for a midweek family meal, it's made with lamb and a load of Indian spices. Allergy friendly and AIP. 
You're welcome.

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We all love a good meatloaf, don't we? 

For this recipe, I've taken the traditional meatloaf and spiced it up using Indian spices, to make a dinnertime treat that's good for you, allergy-friendly and AIP-compliant. 

The meatloaf is made from lamb mince, with some red onion and coriander leaf, or cilantro. It makes a really nice change - you know, when you want meatloaf, but you're a bit bored with having it the same way every single damn week. 

The meatloaf has a mild-spiced flavour - just a hint of all those aromatic spices going on - so feel free to up the quantities if you like things a bit more spicy. The only thing I'd say go easy on is the cloves, because that adds warmth where you don't have the usual seed-spices like coriander seed and cumin - but you don't want to end up with your meatloaf tasting like Christmas. Or maybe you do. 

You'll also see that although I mixed the spices into the lamb well, there are still some marbly bits of turmeric. I love that! This was a real treat, and we loved it. 

I also can't rate this highly enough for leftovers, if you're lucky to have some actually left over. We ate this one hot, still sizzling from the oven with sweet potato wedges and greens. And then the next day, we finished it off with salad and some picky bits, like olives and artichokes. You could serve it up with cauli or broccoli rice if you wanted to - or pack a chunk in your lunchbox for work or school the next day. 

However you eat it, do eat it. It's lovely. 

PS If you're not confined to the nightshade, seed and nut-free spices of the autoimmune protocol, you could always use a good pinch of ground coriander, turmeric and some garam masala into the mix instead. 

Indian Spiced Lamb Meatloaf 
Serves 6-8, depending on how big and greedy your slices are
1kg (2lbs) fresh lamb mince/ground lamb
1 medium red onion, peeled and finely chopped or coarsely grated
1 tsp ground turmeric
quarter teaspoon ground cloves
half teaspoon ground ginger
2 tsp freshly chopped cilantro or coriander leaf
good pinch of salt
lemon wedges and fresh coriander leaf/cilantro - to serve

Preheat your oven to 200ºC/400ºF/gas mark 6. 

Get out a baking or roasting tray and line with foil, before you start. 

In a mixing bowl, add the lamb and then the onion, spices and the freshly chopped cilantro or coriander leaf. Mix well with your hands until the mixture is smooth and bouncy. 

Place it, in a lump, on the foil lined roasting tray and then mould with your hands into a meatloaf-shape. Slide it into the oven for 45 minutes to 1 hour, until it's browned, sizzling and cooked through. Your home should also small amazing. 

Allow the meatloaf to cool slightly before cutting into slices and serving, with your favourite vegetables and sides. Finish with some extra fresh coriander leaf/cilantro and some lemon wedges for squeezing over. 

Interested in how you can achieve incredible flavours using herbs and spices on the autoimmune protocol? 

Confused about which herbs and spices you can actually use?

 Then download my popular ebook, SPICE - with over 90 recipes that are all paleo and AIP compliant. It's available in paperback, too, in case you don't want to get avocado all over your phone or tablet. Get it here

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