Moroccan Meat Loaf

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 tsp kosher salt, 1/4 tsp black pepper
  •  1 tsp sweet paprika
  •  1 tsp ground cumin
  •  1 tsp curry powder
  •  1/4 tsp cayenne
  •  1/4 tsp ground cinnamon
  •  1 1/4 cups dried bread crumbs
  •  2 small eggs
  •  1/4 cup chopped fresh cilantro
  •  2 tbsp chopped fresh mint

Preparation

  • Preheat the oven to 350°F. Combine the meat 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. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes. Remove from heat.
  • Stir in the vegetables, 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.
  • Bake 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.
  • Serve with rice pilaf.
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Pinot Noir, Willamette Valley, Oregon

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