Moroccan Meatloaf

A mini-chopper or food processor works well to finely chop the carrot, celery, and onion.

  • Prep time: 20 minutes
  • Cook time: 1 hour, 45 minutes
  • Yield: Serves 6 to 8

Ingredients

Meatloaf:

  • 2 lbs ground lamb
  • 1 lb ground beef
  • 2 Tbsp 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 Tbsp minced garlic (about 6 cloves)
  • 2 Tbsp 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 of saffron threads
  • 1 cup dried breadcrumbs
  • 2 eggs
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp chopped fresh mint

Pomegranate molasses Sauce:

  • 1/2 cup ketchup
  • 1/4 cup pomegranate molasses
  • 1/2 teaspoon of chipotle chili powder (more to taste)

Method

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

2 Sauté 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.

cook vegetables for moroccan meatloaf add spices for moroccan meatloaf

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.

3 Make meatloaf mixture: Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint.

breadcrumbs, eggs, cilantro, mint, spices, moroccan meatloaf mixture combine moroccan meatloaf mixture

4 Place meatloaf mixture into loaf pan: Pack meatloaf mixture into a  5x9 or 4x8 loaf pan. If using a 4x8 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.

place moroccan meatloaf mixture into loaf pan place loaf pan with meatloaf mixture into a large pan with an inch or so of water

5 Bake: 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.

6 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.