Moroccan Meat Loaf

Lamb and beef meatloaf with Moroccan seasonings, onion, carrot, celery, garlic, ginger, paprika, cumin, curry powder, cayenne, cinnamon, cilantro, and mint.

Ingredients

  • 2 lbs ground lamb
  • 1 lb ground beef
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large celery stalk, chopped
  • 2 Tbsp chopped garlic (about 6 cloves)
  • 2 Tbsp minced fresh ginger (3-inch piece)
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups dried bread crumbs
  • 2 small eggs
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp chopped fresh mint

Method

1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside.

2 Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.

3 Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.

4 Bake the meat loaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Serves 6-8.


pomegranate-bbq-sauce.jpgPomegranate BBQ Sauce

1 1/2 cups ketchup
1/4 yellow onion, minced
1 Tbsp pomegranate molasses
1/2 chipotle chile in adobo sauce, minced
1 1/2 teaspoons of adobo sauce
1/2 teaspoon sugar

Combine ingredients in a small sauce pan. Bring to simmer on low heat and cook for 5 minutes just to let the flavors blend. Remove from heat and let cool to room temp before serving. Makes 1 1/2 cups.

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Comments

  1. Charles W. Stanton

    I have long made my meatloaf with lamb for the great taste! The other change I’ve made is to use ground bison (buffalo) rather than beef to reduce the saturated fat. I’ll have to try this variation of spices in my next batch!

  2. Abby

    My husband loves meatloaf. I mean LOVES it. I can’t convey his love here for it. This recipe, however, puts mine to shame!

    I’ll have to try it and see what he thinks about a beyond-basic loaf. Thanks! And great site … found you while voting at bloggies.

  3. Beth D.

    I made this and it is delicious! It didn’t fit into a 1.5 quart loaf pan, however. I had to put about 1/3 of it into another pan.

  4. Tri

    I made this recipe to accompany an Afghani pumpkin dish that my boyfriends mom passed along. It was a wonderful compliment to the sweet pumpkin. I ended up using the leftover sauce from the pumpkin dish to dip the meatloaf in. It was delicious. Thanks for this great recipe. I’m going to pass it on to my boyfriend mom and see how she likes it.

    Heres the pumpkin recipe:

    Afghan Kad Bouranee

    2 lb. fresh pumpkin or squash
    1/4 cup of corn oil

    Sweet tomato sauce:
    1 TBS crushed garlic
    1 cup water
    1/2 TBS salt
    1/2 cup of sugar
    4 oz. tomato sauce
    1/2 tsp. ginger root, chopped fine
    1 TBS freshly ground coriander seeds
    1/4 tsp. black pepper

    Yogurt sauce:
    1/4 tsp. crushed garlic
    1/4 TBS salt
    3/4 cup plain yogurt

    garnish with crushed mint leaves

    Peel pumpkin and cut into 2-3 inch cubes. Set aside. Heat oil in large pan. Fry pumpkin on both sides for a few minutes until nicely browned.

    Mix together ingredients for sweet tomato sauce in a bowl and add to the pumpkin mixture in fry pan. Cover and cook for 20-25 min. over low heat until pumkin it cooked and most of the liquid has evaporated.

    Mix together ingredients for yogurt sauce.

    Plate by placing yogurt on the bottom of plate, then lay pumpkin on top. Top with remaining yogurt and any cooking juices that are left over. Garnish with mint. Serve with chalow, naan or rice.

  5. Lisa

    Loved this meatloaf. I followed the recipe exactly and it was amazing. I did not make the sauce, instead made a yogurt/cucumber/mint dip. I served it with couscous, a tomato, red onion feta chesse salad. It was a huge hit and it will definitely make it into my recipe rotation. Thanks so much for posting it!

  6. Sally Parrott Ashbrook

    I made this for dinner last night. Thanks for another solid recipe, Elise. Because I can’t have gluten or eggs, I ground up a (not very tasty) gluten-free egg-free bread hunk to use for the bread crumbs (worked nicely), and I used 1 T Ener-G egg replacer, 2 T rice milk, and 1 tsp. olive oil whisked together as the egg replacement. Perhaps because of the missing eggs, I felt the recipe could use a bit more salt. (I also felt like the recipe wouldn’t be hurt by doing 1.5 times the seasonings, but I am a girl who likes her spices.)

    I also made a sauce of 1 c. goat yogurt mixed with maybe 3 T. pomegranate juice, a small bit of sugar (1 T?), and a handful of pomegranate seeds. My guests loved the sauce with the meal.

    I’m definitely looking forward to a meatloaf sandwich today for lunch!

  7. BethN.

    This meatloaf was fabulous! A wonderful mix of seasonings. I only had 1 lb. of ground lamb, so I used 2 lbs. of ground beef instead which didn’t jeopardize the lamb’s flavour. I served it to guests last night and everyone had second helpings. Instead of the bbq sauce, I paired it with my homemade hot pepper jelly which worked very well. Also, I served it with regular rice but threw some saffron in the rice water for a little colour and zest.

  8. Kathryn

    I made this for supper tonight. I didn’t have any beef, just 2 pounds of lamb. I also didn’t have any cilantro or mint, but the rest of the spices sounded like stuff my family would like. I have five fairly adventurous kids. Despite some of them making funny noises about “weird” stuff, they ALL asked for seconds. Even the toddler who still picks at her dinner half the time devoured every morsel and asked for more! I think this recipe would do well with venison, as the savory spices seem to pair well with meat that has a robust flavor of its own.

  9. Jazz

    Well, I tried this recipe “with the sauce” last night for dinner and it was just delicious. My husband & I loved how it tasted & the BBQ sauce was awesome by itself. Actually it was a little bit too much for this amount of meatloaf. So I decided to put the rest of it in a jar & keep it in the fridge. Will try my luck and see how long it will stay in the fridge before it spoils. Another thing is that I did not used Saffron for the same reason you chose not to use it. And I omitted celery sticks from this recipe. the reason was because I always use one stick in a recipe and have the rest of it after that in the fridge not knowing what to do with it. We don’t like to sack on celery as others do. I hope I did not miss a lot by not adding the celery to it. This recipe is definitely a keeper. thanks

  10. victoria

    Hi. I make this recipe all the time and love it ! I always add in a little extra of all the spices to give it more flavor. I also substitute ground turkey. Yum!

  11. Miri

    I have been an avid follower of your site for a long time now and simply love the wide variety of recipes here. Thank you for all the time and energy you spend on nurturing this place!

    I would love to make this meatloaf for a dinner party this weekend but I am not very familiar with the kind of menu plan into which it fits – there will be about 12 people. Could you suggest what would be a good pairing with the meatloaf to make a complete meal. I was thinking of a Middle Eastern theme – so would a salad, couscous and a stew go well or would you suggest something else?

    Thank you!

    Hmm. Couscous of course. How about an orange blossom carrot salad? ~Elise

  12. NY

    well hello there! i just discovered this blog and i like it already!
    However, I have a comment related to this recipe..I’m moroccan and I can confirm that we do NOT USE curry. Celery never goes with meat in our kitchen and i’m sceptic about the ginger in a meatloaf as well.
    It sounds more indian inspired than moroccan.

    Nutmeg would be more logic..Unless we mean by curry the mixture of spices moroccans use which is called ” Ras-el hanout”..that has over 20 types of spices.

    I would put nutmeg and chopped parsley but no ginger or curry.dip would be harissa sauce (blend garlic, olive oil and steamed then minced hot red chili, a bit of white vinager and a dash of salt and peper).

    I hope this help.

    Cheers!

  13. Jeff

    NY,
    Thanks for the authentic modifications. I took your advice and made the substitutions (delete curry, replace with nutmeg, delete ginger, delete celery). It turned out fabulously. I also reinstated the 1/4 tsp of saffron of the original recipe to mix things up a bit. I had a papaya/mango chutney that I used as a condiment, and the dinner was a great hit.