Moroccan Meatloaf

Ingredients

• 2 lbs ground lamb
• 1 lb ground beef
• 2 Tbsp extra virgin olive oil
• 1 yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 large celery stalk, finely chopped
• 2 Tbsp minced garlic
• 2 Tbsp minced fresh ginger
• 1 1/4 teaspoons kosher 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
• 1/2 cup ketchup
• 1/4 cup pomegranate molasses
• 1/2 teaspoon of chipotle chili powder, more to taste

Directions

1. Set the oven to 350 degrees F. Put the lamb and beef into a large bowl and gently bring them together, then leave the bowl nearby while you start the vegetables. Warm the olive oil in a large skillet over medium-high heat, then add the onion, carrot, celery, garlic, and ginger. Cook, stirring now and then, for about 5 minutes, until the onion has turned translucent.
2. Sprinkle in the salt, paprika, cumin, cinnamon, ground coriander, cayenne, pepper, and saffron. Keep it on the heat for 1 to 2 minutes, just long enough to wake up the spices. Take the skillet off the heat and let the mixture cool for 10-15 minutes.
3. Scrape the cooled vegetables into the meat mixture. Add the breadcrumbs, eggs, cilantro, and mint, and mix until everything is evenly worked through.
4. Press the mixture into a 5x9 or 4x8 loaf pan. With a 4x8 pan, let the meatloaf rise in a generous mound as needed. Place the loaf pan inside a baking pan. Add about 1/2 inch of hot water to the baking pan, enough to reach partway up the outside of the loaf pan.
5. Bake for 1 1/2 hours, until the loaf feels firm and is cooked through. Give it 10 to 15 minutes to rest, then turn it out onto a plate and cut it into slices.
6. Serve it with pomegranate molasses sauce, ketchup, or the meatloaf’s own drippings. Rice pilaf is a nice match here. For the optional pomegranate molasses sauce, stir the ketchup, pomegranate molasses, and chipotle chili powder together in a small bowl. Warm it briefly in the microwave, or set it in a saucepan over heat until just warm.