1lb of ground lamb
1lb of ground beef
2 eggs
2 cups of breadcrumbs - You can use rolled oats instead or a mixture of breadcrumbs and oats
6 fl oz of tomato paste

    Additions, options herbs and spices:

olive oil
2 large shallots or 1 small onion chopped
2 teaspoons of herbes de Provence
1 tablespoon of soy sauce
a few shakes of Worcestershire sauce
a few mushrooms
a few sprigs of thyme
a few sprigs of oregano
4 to six cloves of garlic


    Combine the two pounds of meat, then knead in the breadcrumbs. You can make it a bit lighter by adding another half cup of breadcrumbs to the two cups you would normally put in.

In a smallish bowl, whip the two eggs and add the herbs, spices, soy and Worcestershire sauce.

If you are going to add shallots and mushrooms, chop them and add last.

How moist and juicy the meatloaf is depends on the fat content. You can add animal fat, butter or olive oil. If using very lean meat you want to add fat or it will be dry.

Work the egg and herb mixture into the meat and breadcrumbs. You should use your hands for this.

Finally work in the shallots and mushrooms if you want. They are not essential to a good meatloaf.

How you make the meatloaf depends on what you have on hand and what you like. This is not a hard and fast recipe.

This recipe will provide about eight servings. You can make it as two meatloaves and freeze or refrigerate one for later cooking.

Traditionally meatloaf is baked in a loaf pan, but it can be baked in a round baking dish if that is what you have.

Heat the oven to 350 degrees F (180 deg C). Bake for 30 to 40 minutes. You can cover the dish, or leave it open to form a crust on the meatloaf.

Can be eaten hot as a main course or eaten on sandwiches cold as you would a paté.