1Lb Lamb and Ground Beef Meatloaf

This 1lb lamb and ground beef meatloaf recipe for two is anything but ordinary. A comforting mix of warm spices, fresh herbs, and sweet-savory additions like pine nuts and currants turn this humble dish into a Mediterranean-inspired standout. Topped with caramelized onions and served with hot honey yogurt, it’s comfort food with a twist—and just the right amount for dinner plus tomorrow’s sandwich.

When you're cooking for two, a one-pound meatloaf might seem like a lot—but trust me, you'll want leftovers. This lamb and beef meatloaf is anything but ordinary. It’s built on a base of ground meats blended with warm spices like allspice and cinnamon, bloomed bulgur wheat, and a generous amount of grated zucchini and onion to keep things tender and juicy. Fresh mint, parsley, toasted pine nuts, orange zest, and sweet dried currants give each bite a burst of Mediterranean magic.

It's topped with golden, jammy caramelized onions and served with a swoop of hot honey yogurt. Make it ahead, enjoy it fresh from the oven, and save the leftovers for an open-faced meatloaf sandwich the next day.  This may become one of your meatloaf for two “keeper” recipes.

Ingredient Notes for 1lb Meatloaf Recipe

This 1lb lamb and ground beef meatloaf recipe for two is packed with flavor thanks to a thoughtfully chosen mix of ingredients that lean into bold Mediterranean and Sicilian influences. Here’s a closer look at what makes this meatloaf so special—and why each ingredient earns its place in the mix.

• Ground Meat – A 50/50 blend of ground lamb and beef gives this meatloaf richness, depth, and just the right amount of fat to keep it juicy. The lamb brings a slightly gamey warmth that pairs beautifully with the spices and herbs, while the beef balances it all out.  If you are not a fan of lamb substitute ground pork to make a pork and beef meatloaf.
• Zucchini and Onion – Grating both the zucchini and onion helps them melt right into the meat mixture, keeping the texture tender and moist without making it heavy. Bonus: the onion adds flavor, and the zucchini adds stealthy veg without overpowering anything.
• Fresh Mint and Parsley – These herbs bring a bright, fresh contrast to the richness of the meat and spices. Mint especially adds a cool, unexpected note that wakes everything up. Don’t skimp on them—this is what gives the loaf its Mediterranean soul.
• Warm Spices – A touch of allspice (and optionally a pinch of cinnamon) gives the meatloaf warmth and depth, nodding to the spice profiles often found in Sicilian and Middle Eastern cooking. It’s subtle, but it rounds everything out in the most delicious way.
• Pine Nuts and Currants – Toasted pine nuts add buttery crunch, while sweet, dried currants dot the meatloaf with little bursts of chewy sweetness. Together, they echo the sweet-savory balance found in many classic Sicilian dishes.
• Bulgur – Instead of breadcrumbs, I use bulgur wheat, which I let bloom in a warm spice mixture for about an hour in the refrigerator before mixing it in. This step not only adds flavor but also helps bind the loaf without drying it out.  You could also use rolled oats as a substitute.
• Caramelized Onion Topping – My favorite way to make caramelized onions is in the slow cooker. Just toss in sliced onions, a whole lot of butter and let them do their thing for about 5 hours, stirring a couple of times to keep them from burning. What you don’t use can be frozen and used in soups, pasta, or—yes—more meatloaf down the line. This topping adds a deep, savory sweetness that takes the whole dish up a notch.
• Hot Honey Yogurt – This creamy, tangy-sweet sauce is a must on the side. I also love it slathered on open-faced leftover meatloaf sandwiches the next day in place of mayo. It brings just enough kick to cut through the richness of the meat and ties everything together.  I purchase hot honey from my local grocery store.  If you are not a spicy honey fan, you can swap in plain honey.

How to make 1lb meatloaf recipe for two

Let’s make this 1lb lamb and ground beef meatloaf recipe for two together—step by step. We’ll start the day before (or morning of) by making the caramelized onion topping, which adds incredible flavor and elevates the finished dish. Don’t worry, the meatloaf takes no time at all and comes together in a single bowl!

Step 1 | Caramelized Onions

When I caramelize onions, I like to make a big batch, and the slow cooker makes it easy—and foolproof. Just toss the onions and butter into the slow cooker, give it a good stir and let time do the work. Caramelized onions freeze beautifully and are little flavor bombs to have on hand for pastas, stews, sandwiches, or—like here—an over-the-top meatloaf topping.

Start by placing thinly sliced onions in your slow cooker. Pour melted butter over the top and give everything a good stir to coat.

Cover and cook on HIGH for 5 to 7 hours, stirring once or twice so nothing sticks or burns. I like to do this first thing in the morning, so my kitchen smells amazing all day.

The onions should be deeply golden and caramelized. Right at the end, stir in a little maple syrup or molasses and cook for another 5 minutes. Remove the onions from the slow cooker and let them cool completely.

Want to make a small batch? Grab an oven-safe bowl (like Pyrex) and nestle it inside your slow cooker insert. Add a couple of sliced onions and a little butter. Same temp, same time, same delicious result.

Step 2 | Bloom the Bulgur

In a medium bowl, combine the grated onion, garlic, eggs, allspice, thyme, and bulgur. Stir it all together and pop it into the fridge for about an hour. This lets the bulgur soak up all the flavor and soften up—an important step for a tender loaf.

Step 3 | Mix the Meatloaf

Add the ground lamb and beef to the bowl along with the grated zucchini, fresh herbs, pine nuts, currants, orange zest, salt, and pepper. Mix everything together gently but thoroughly—your hands are your best tool here. Don’t forget to hold back the melted butter for now

Step 4 | Make the Hot Honey Yogurt

Swirl the honey into the Greek yogurt until it’s beautifully marbled and set it aside. This is your secret weapon for both dinner and those delicious next-day meatloaf sandwiches.

Step 5 | Shape and Bake

Place about a tablespoon of olive oil in your loaf pan and pop it into the oven. Preheat oven to 425°F. This step preheats the pan and gives the bottom of the meatloaf a lovely golden crust.

Carefully remove the hot pan from the oven. Shape your meat mixture into a rough oval and gently place it in the pan. Drizzle with melted butter and slide it into the oven. Bake for 50 minutes.

Pull the meatloaf out and spoon that gorgeous, caramelized onion topping evenly over the top. Return to the oven and bake for another 10 to 12 minutes, just until everything is hot and bubbly.

Let the meatloaf rest in the pan for about 15 minutes before slicing—this helps it hold together and lets all the flavors settle in. Sprinkle with a little extra chopped mint and serve warm or at room temperature with a generous spoonful of the hot honey yogurt.

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Storing, Freezing and Reheating Meatloaf

One of the best things about this 1lb lamb and ground beef meatloaf recipe for two is that it holds up beautifully for leftovers—and yes, it freezes well too!

Storing: Once baked, let the meatloaf cool completely, then cover tightly and store in the fridge for up to 3 days. I like to slice it before storing, which makes it easier to grab a piece for a quick sandwich or reheat just what you need.

Freezing Cooked Meatloaf: You can freeze cooked meatloaf and the caramelized onion topping, either whole or in slices. Let it cool completely, then wrap it tightly in foil or plastic wrap, then place in a freezer-safe container or zip-top bag. It will keep well for up to 3 months. Defrost in the fridge overnight before reheating.

Freezing Raw Meatloaf: Yes, you can freeze the meatloaf raw! Shape it and place it in a parchment-lined loaf pan, then freeze until solid. Once frozen, remove from the pan and wrap well. Store in a freezer-safe bag or container. To bake, thaw overnight in the fridge, then bake as directed.  Freeze the caramelized onion topping separate from the raw meatloaf.

Reheating Tips: To reheat slices, place them on a baking sheet and cover with foil. Warm in a 300°F oven for about 15 minutes, or until heated through. You can also microwave individual slices—cover with a damp paper towel to keep things moist.

Pro tip: Always reheat gently to preserve the meatloaf’s tender texture. And don’t forget to make the hot honey yogurt—leftovers deserve the full treatment!

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