Irish Meatloaf | Dairy Farmers of Manitoba

Irish Meatloaf


30 min.

Serving Size

4-5 servings

This meatloaf is not your Momma’s meatloaf! it is packed full of flavour and will leave you wanting to make it again and again. No Ketchup required.


  • 1 lb (0.45 Kg) ground lamb (alternately beef, chicken, or bison)
  • 2 tbsp (30 mL) garlic, minced
  • 1/4 cup (60 mL) cilantro, chopped
  • 1/4 cup (60 mL) red wine vinegar
  • 2 tbsp (30 mL) paprika
  • 1 tsp (5 mL) salt
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) ground coriander
  • 1 tsp (5 mL) allspice
  • 1 egg
  • 3/4 cup (175 mL) milk
  • 2 1/2 cups (625 mL) diced 100% whole wheat bread, fresh or dried


1. Preheat oven to 400°F (205°C). Combine ground meat, garlic, cilantro, red wine vinegar and all seasonings and mix well. Combine egg and milk and whip with a fork to mix. Add diced bread to milk mixture and allow it to soak, 10 minutes. If bread remains fairly dry, add extra milk to moisten.
2. Using clean hands, fold two mixtures together. Place the mixture on a foil-lined baking sheet and shape by hand into 4-5 individual loaves, each approximately 6 inches long and 3 inches thick. Bake until a thermometer inserted in the center reads 150°F, about 30-40 minutes. Let rest 5-10 min, allowing temperature to rise to 160°F (71°C).


 Recipe created by chef Ben Kramer


Individual meatloaves can be frozen and thawed and packed for future lunches.