Lamb Meatloaf with Basil & Millet

Lamb Meatloaf


Happy summer solistice!


It’s hard to believe but my daughter is two months old already. We are starting to get into a routine, I am getting better at multi-tasking, and I’m even getting ready to go back to work in a few weeks. Thankfully, all of the breastfeeding issues we were dealing with in the beginning have resolved themselves, and I went to have my blood levels checked for anemia this week and they were perfectly normal! This is in part thanks to recipes like this one. I know I’ve been posting a lot of lamb recipes lately, and I promise the next one will be something different! But you will enjoy this dish for sure, and it’s just one more way to make use of the delicious fresh basil that is so plentiful right now.


Besides preparing iron-rich foods, my other goal is to have a lot of leftovers so that I can more easily prepare meals for myself when Erin & I are home alone, and a meatloaf makes perfect leftovers. With the addition of the millet, you won’t even miss the breadcrumbs.


1 lb. ground lamb

1/4 cup millet

1 egg

3 cloves garlic, pressed

1 spring onion, diced

1/4 cup chopped fresh basil

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp sea salt

Fresh cracked pepper


Cook the millet in 1 cup of boiling water for 20 minutes, adding a pinch of salt. This step can be done ahead of time. Preheat oven to 375 degrees F. Combine all ingredients in a large bowl and mix. It helps to just use your hands! Press the mixture into a round glass or ceramic casserole dish. Bake for 45 minutes.


Serves 4

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