Red Pepper Lamb Meatloaf

Servings 4 servings


  • 1 1/2 pounds ground lamb
  • 1 egg
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • 1 medium red bell pepper de-seeded, de-ribbed and diced
  • 1/2 cup almond flour or almond meal
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons ghee melted, or use coconut oil


  • COOKING INSTRUCTIONS: Preheat oven to 375 degrees.
  • Combine first 9 ingredients (lamb through vinegar) in a large bowl, using your very clean hands to blend thoroughly; transfer mixture to loaf pan that has been coated with the melted ghee or coconut oil.
  • Bake for 45 minutes or until cooked through.


SERVING SUGGESTION: Steamed baby Brussels sprouts and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little ghee or coconut oil and salt and pepper to taste till you get a mashed potatoes texture). NUTRITION: per serving: 641 Calories; 51g Fat; 37g Protein; 8g Carbohydrate; 1g Dietary Fiber; 195mg Cholesterol; 827mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat. Points: 17
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