In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No significant effect of the plant additives was observed on cooking yield (66%) or pH (≈5.95). Samples with added oil had a higher fat content, which contributed to hydrolytic and oxidative changes that were already evident immediately after production. The addition of MT, as well as the combined use of both BO and MT, effectively limited these changes. After 14 days, TBARS values in these samples decreased by up to 80% compared to the control. Neither BO nor MT affected lightness (L*) or yellowness (b*), whereas matcha, being naturally green, reduced redness (a*) by about 50%. However, no significant differences in total color (ΔE* < 4) were observed between control and experimental samples. The addition of BO also had a significant effect on the texture of meatloaves, which showed a 15% reduction in shear force after 14 days of storage. In conclusion, the combined application of BO and MT effectively limited fat oxidation while maintaining desirable color, tenderness, and overall physicochemical quality of meatloaves comparable to the control.