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Dinners / American

Beef & Lamb Meatloaf with Maple-Tomato Glaze

A hearty, traditional meatloaf made with a combination of ground beef and lamb. The beef provides structure and richness, while the lamb adds a deeper, more savory flavor. Finished with a sweet and tangy maple-tomato glaze.

Prep15 minutes
Cook45–60 minutes
Serves6,8
Beef & Lamb Meatloaf with Maple-Tomato Glaze
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Method

1

Preheat the oven

Preheat oven to 375°F. Line a baking sheet with parchment paper. Alternatively, lightly grease a loaf pan with olive oil.

2

Prepare the aromatics

Finely dice the onion and mince the garlic. For a softer onion texture, sauté the onion in the tablespoon of olive oil until softened, then add the garlic briefly. Let cool before combining with the meat. You can also incorporate the aromatics raw.

3

Combine the ingredients

In a large mixing bowl, combine: Ground beef Ground lamb Eggs Gluten-free breadcrumbs Onion Garlic Italian seasoning Salt Black pepper Worcestershire sauce, if using Ketchup or tomato paste Olive oil, if not already used for sautéing Using your hands or a large spoon, gently mix until everything is evenly distributed. Do not overmix. Excessively working the meat can produce a dense, tough meatloaf.

4

Shape the meatloaf

Transfer the meat mixture to the prepared baking sheet. Form into a rectangular loaf approximately: 9 inches long 5 inches wide 3 inches high Keep the loaf relatively uniform in thickness so it cooks evenly. A free-form loaf allows more of the exterior to caramelize than a traditional loaf pan.

5

Prepare the glaze

In a small bowl, combine: ⅓ cup ketchup 1 tbsp maple syrup 1 tsp Dijon mustard, if using Small splash of vinegar or lemon juice, if using Mix until smooth.

6

Glaze the meatloaf

Brush approximately half the glaze evenly over the top and sides of the meatloaf. Reserve the remaining glaze.

7

Bake

Place the meatloaf on the center rack. Bake at 375°F for approximately 45–60 minutes. After 30–35 minutes, brush the remaining glaze over the meatloaf. Continue baking until the thickest part reaches an internal temperature of 160°F. Cooking time will vary depending on loaf thickness.

8

Rest and slice

Remove the meatloaf from the oven. Allow it to rest for 10 minutes. This helps the juices redistribute and makes slicing easier. Cut into thick slices and serve.

What makes it work

Beef contributes a familiar savory foundation, while lamb adds richness. A free-form loaf exposes more surface area to the oven for a better crust.

Suggested swaps

Use 1 tsp garlic powder instead of fresh garlic. Increase maple syrup for a sweeter glaze, or vinegar or Dijon for a tangier glaze.

Notes + storage

Why combine beef and lamb? Beef contributes a familiar, savory foundation, while lamb adds richness and a more pronounced flavor. For a better crust: Use a parchment-lined baking sheet instead of a loaf pan. This exposes more surface area to the oven's heat. For a softer texture: Sauté the onions before adding them to the meat mixture. For a sweeter glaze: Increase the maple syrup slightly. For a tangier glaze: Add a little more apple cider vinegar or Dijon mustard. Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheating: Warm individual slices in a skillet over medium-low heat or in a 325°F oven until heated through.

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