Spiced Lamb Meatloaf with Tomato-Onion Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Moist lamb meatloaf infused with warm spices, paired with a tangy tomato-onion chutney that balances the rich flavors perfectly. This middle eastern-inspired lamb ready in about 70 minutes blends ground lamb, medium onion, finely chopped, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup canned diced tomatoes
• 1 tbsp brown sugar
• 1 tbsp red wine vinegar
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1 large egg, 1 medium finely chopped onion, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Step 2: Shape the lamb mixture into a loaf and place it in a greased 9x5-inch loaf pan. Bake in the preheated oven for 45-50 minutes until the internal temperature reaches 160°F.
3. Step 3: While the meatloaf bakes, heat 2 tbsp olive oil in a small saucepan over medium heat. Add 1 cup canned diced tomatoes, 1 tbsp brown sugar, and 1 tbsp red wine vinegar. Simmer for 10-12 minutes, stirring occasionally, until the chutney thickens and flavors meld.
4. Step 4: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve slices topped with the warm tomato-onion chutney and garnish with 2 tbsp chopped fresh parsley.