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Lamb Meatloaf

Lamb Meatloaf

with Gravy, Corn and Carrots

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Grab a cozy sweater and a pair of wool socks! Rosemary-scented lamb meatloaf sits atop creamy mash and a cascade of sweet corn niblets and carrots. A finishing drizzle of savoury pan gravy brings you all the flavours of Sunday dinner in only 40 minutes!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

½ cup

Italian Breadcrumbs

(ContainsEgg/Oeuf, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 sprig


460 g

Russet Potato

340 g


56 g

Corn Kernels

1 unit

Beef Broth Concentrate

100 g


6 g


2 tbsp

Tomato Sauce

1 tbsp



Not included in your delivery

2 tbsp

Unsalted Butter*


¼ cup



½ tsp


2.25 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3556 kJ
Calories850 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate105 g
Sugar20 g
Dietary Fiber11 g
Protein35 g
Cholesterol125 mg
Sodium1820 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Parchment Paper
Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Small pot
Medium Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems and finely chop. Peel, then cut carrots into 1/2-inch pieces. Peel, then mince the shallot.Peel, then mince or grate garlic.


Add lamb, garlic, breadcrumbs, tomato sauce, half the rosemary and half the shallots to a large bowl. Using your hands, combine the mixture. Form meatloaf mixture into a 1 1/2-inch thick loaf. (NOTE: for 4ppl make two meatloaves). Transfer meatloaf to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 18-22 min.**


While the meatloaf bakes, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


Heat a large non-stick pan over medium heat. When hot, add carrots, 1/2 cup water and 1 tbsp butter (dbl both for 4 ppl). Simmer, stirring occasionally, until carrots are almost tender and liquid is absorbed, 9-10 min. Add the corn. Cook stirring occasionally, until corn and carrots are tender, 2-3 min. Season with salt and pepper.


While veggies cook, whisk together broth concentrate, cornstarch, remaining rosemary and 1 cup water (dbl for 4 ppl) in a medium bowl. Heat a small pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining shallots. Cook, stirring often, until softened 2-3 min. Add broth mixture. Cook, stirring often, until gravy has thickened slightly, 2-3 min.


When potatoes are done, drain and return them to the same pot, off heat. Mash in 1 tbsp butter and 1/4 cup milk (dbl both for 4 ppl), until smooth. Season with salt and pepper. Slice meatloaf. Divide mash, veggies and meatloaf between plates. Spoon gravy over top.