A cozy, no-nonsense meatloaf that tastes like Sunday dinner

This meatloaf is straight from my mum’s kitchen — no measuring cups obsession, no trends, just what works. She uses lamb and beef, sneaks in carrots for sweetness, and somehow makes a humble meatloaf feel extra special every time.

- Chef Ali

Ingredients

Makes 2 meatloaves in a regular loaf pan

• 1 lb ground beef
• 1 lb ground lamb
• 1 medium onion, diced
• 3 carrots, grated
• 2 eggs
• ~1 cup Italian-style breadcrumbs
• ½ cup half & half
• 2 tbsp butter
• 1 tbsp oregano
• Salt & black pepper, to taste
• 1/8 cup Ketchup

Instructions

1. Soften the vegetables

In a skillet over medium heat, melt the butter. Add diced onion, a handful of grated carrot, and oregano. Cook until soft and fragrant — not browned. Let cool slightly.

2. Prep the mix

In a large bowl, add ground beef and lamb. Stir in the sautéed onion mixture, remaining grated carrots, ketchup, breadcrumbs, eggs, half & half, salt, and pepper.

3. Shape the loaf

Gently press the mixture into a loaf pan. Don’t pack it tight — light hands make tender meatloaf.

4. Bake

Bake uncovered at 375°F for 60–70 minutes, until cooked through and lightly browned.

5. Rest & serve

Let rest for 10 minutes, then turn out and slice.

Serving Notes

Mum serves this with mashed potatoes, Brussels sprouts, and a little gravy on top — because that’s the correct answer. Leftovers reheat beautifully and make an excellent next-day sandwich.

This is the kind of recipe that doesn’t need tweaking — it’s already perfect in its simplicity. My mum’s lamb and beef meatloaf is hearty, comforting, and full of quiet flavor, and I’m so happy to share it with you.