Veal and Lamb Meatloaf Recipe

Indulge in this mouthwatering veal and lamb meatloaf. This savory meatloaf is cooked with aromatic herbs, such as fresh parsley and thyme.

From "The Perfect Diabetes Comfort Food Collection"
July 2018

  • meatloaf
    Add a little zest to your meatloaf with mustard or BBQ sauce.
    Photo by Getty Images/AlexPro9500
  • cover
    “The Perfect Diabetes Comfort Food Collection” by Robyn Webb shows readers how to transform classic comfort food recipes into hearty, nutritionally balanced meals. The book provides nearly 100 recipes that are diabetes-friendly and delicious!
    Cover courtesy of the American Diabetes Association
  • meatloaf
  • cover

Total Hands-On Time: 80 min

Preparation Time: 20 min

Cook Time: 60 min

Yield: 6 servings

In The Perfect Diabetes Comfort Food Collection: 9 Essential Recipes You Need To Create 90 Amazing Complete Meals, Robyn Webb shows readers how to transform go-to dishes into diabetes-friendly meals. Webb provides nearly 100 nutritionally balanced recipes, which includes Baked Ziti, Shrimp Stir Fry, Classic Beef Stew, and more! The book also includes a meal-planning section and step-by-step plans to master every dish included in each chapter. The following excerpt is from Chapter 4, "Meatloaf."

My friends and recipe testers voted this Veal and Lamb Meatloaf their absolute favorite. This version is great for special occasions as most of us don't eat veal and lamb every day. Be sure to seek out the very best lamb from New Zealand and if possible, have a butcher grind fresh lamb for you. There's nothing like it. Feel free to serve with a nice mustard or BBQ sauce.


  • 1 tablespoon olive oil
  • 1 slice bacon
  • 1 medium onion, chopped
  • 1 cup mushroom slices
  • 1-1/2 carrots, peeled and diced
  • 1/2 cup minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 2 garlic cloves, minced
  • 1/2 pound lean ground veal
  • 1/2 pound lean ground lamb
  • 1/4 cup egg substitute
  • 3/4 cup whole-wheat panko breadcrumbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil.
  2. Heat the oil and bacon in a large skillet over medium heat. Add the onion and mushrooms and sauté until the bacon is lightly crisp. Drain o­ all but 1 teaspoon fat. Add the carrots and sauté for 3 minutes. Add in the parsley, thyme, and garlic and sauté for 1 minute. Add the vegetables to a large bowl, and allow to cool for 2 minutes.
  3. liAdd the remaining ingredients to the bowl and mix gently. Add the mixture to the prepared baking sheet and form into an oblong loaf. Bake the loaf for 40 — 45 minutes. Turn on the oven broiler and broil the top of the loaf for 2 minutes. Remove the loaf from the oven and let stand for 5 minutes prior to slicing.


  • Calories: 160
  • Calories from fat: 50
  • Total fat: 6.0g
  • Saturated fat: 1.9 g
  • Trans fat: 0.0 g
  • Cholesterol: 50 mg
  • Sodium: 300 mg
  • Potassium: 370 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 2 g
  • Sugars: 3 g
  • Protein: 16 g
  • Phosphorus: 160 mg
  • Exchanges/Choices: 1 Carbohydrate; 2 Protein, lean

More from The Perfect Diabetes Comfort Food Collection:

Excerpted with permission from The Perfect Diabetes Comfort Food Collection, by Robyn Webb. Published by the American Diabetes Association, © 2016.

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