If you like lamb, you will love this Moroccan meatloaf! If you don't like lamb, I'm willing to bet this meatloaf will convert you.
This meatloaf is superb — flavored with classic Moroccan spices with speckles of cilantro and mint. You can top it with a simple pomegranate molasses sauce, or skip the topping all together.
This recipe is an adaptation of a recipe for Moroccan Meatloaf in the Niman Ranch Cookbook from Chef Monica Pope, of T'Afia in Houston, Texas.
I've made it a few times over the years and have recently changed up the spice mix and the topping a bit from the original recipe. Rather than using curry powder, which the original recipe called for (and which is unusual in Moroccan cuisine), I've opted for some coriander and a little more cinnamon.
I've simplified the sauce from the original, which included chipotle in adobo. I now just mix some ketchup and pomegranate molasses together in a 2:1 ratio and add a little chipotle chili powder. It's delicious, and works perfectly with the meatloaf. Again, you can omit the sauce if you want.
Spiced Lamb Meatloaf
A mini-chopper or food processor works well to finely chop the carrot, celery, and onion.
2 pounds ground lamb
1 pound ground beef
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped (about 1 1/2 cups)
1 large carrot, peeled and finely chopped
1 large celery stalk, finely chopped
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced fresh ginger (3-inch piece)
1 1/4 teaspoons kosher salt (or a teaspoon of sea salt)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
Pinch saffron threads
1 cup dried breadcrumbs
1/4 cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Pomegranate molasses sauce:
1/2 cup ketchup
1/4 cup pomegranate molasses
1/2 teaspoon chipotle chili powder, more to taste
Preheat the oven:
Preheat the oven to 350°F.
Combine the meats:
In a large bowl, combine the lamb and beef. Set aside.
Sauté the onions, carrot, celery, garlic:
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, cinnamon, ground coriander, cayenne, pepper, and saffron. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.
Make the meatloaf mixture:
Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint.
Place mixture into a loaf pan:
Pack meatloaf mixture into a 5- x9-inch or 4- x8-inch loaf pan. If using a 4- x8-inch pan, you'll need to mound the mixture high in the pan. Set the loaf pan in a baking pan. Pour about 1/2 inch of hot water into the baking pan so it comes up the sides of the loaf pan a bit.
Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice.
Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
Make the (optional) pomegranate molasses sauce:
Mix the ketchup, pomegranate molasses, and chipotle chili powder in a small bowl. Heat in a microwave or warm in a saucepan until just warm.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|