Meatloaf isn't just a retro classic for humans — dogs love it too! This lamb meatloaf is packed with hidden vegetables, easy to slice into portions, and freezes brilliantly. It's a great way to get fussy eaters to consume their veggies, since everything is mixed together and baked into a delicious loaf. Slice it up, and you've got perfectly portioned meals ready to go.
At a Glance
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings | 8–10 slices |
| Suitable For | All adult dogs, fussy eaters |
Ingredients
- 500g lamb mince
- 1 egg
- 1 cup sweet potato, grated
- 1/2 cup carrots, grated
- 1/2 cup zucchini, grated
- 1/2 cup rolled oats
- 1/4 cup parsley, chopped
- 1 tablespoon olive oil
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a loaf tin with olive oil.
- In a large bowl, combine all ingredients. Mix thoroughly until well combined.
- Press the mixture firmly into the loaf tin, smoothing the top.
- Bake for 40–45 minutes until firm and cooked through. The internal temperature should reach 75°C.
- Remove from oven and allow to cool in the tin for 10 minutes.
- Turn out onto a board and allow to cool completely.
- Slice into portions appropriate for your dog's size.
Storage
Refrigerate sliced portions for up to 4 days. Freeze individual slices wrapped in cling film for up to 3 months. Thaw overnight in the fridge.
Nutrition Notes
Lamb is rich in protein, iron, and B12. Grating the vegetables helps them cook evenly throughout the loaf and makes them virtually undetectable to picky eaters. Sweet potato adds beta-carotene and natural sweetness. Oats provide fibre and help bind the meatloaf.
Tips
- Squeeze excess moisture from the grated zucchini before adding — this prevents a soggy meatloaf.
- Grating vegetables finely is the secret to hiding them from fussy dogs.
- Slice and wrap individual portions for grab-and-go convenience.
- You can make mini meatloaves in a muffin tin for smaller dogs — reduce cooking time to 25–30 minutes.
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