Moroccan Meatloaf
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Category
Dinner
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Cusine
Moroccan Cuisine
What do you need?
How to make?
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
Directions
Preheat the oven to 350 degrees F. Combine the lamb and beef in a large bowl. Set aside.
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.
Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint.
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.
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.
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.