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.
Elise Bauer
I’ve simplified the sauce from the original, which included chipotle in adobo.
It’s delicious, and works perfectly with the meatloaf.
Again, you could omit the sauce if you want.
Elise Bauer
In a large bowl, combine the lamb and beef.
Heat the olive oil in a large skillet over medium-high heat.
Add the salt, paprika, cumin, cinnamon, ground coriander, cayenne, pepper, and saffron.
Elise Bauer
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.
Elise Bauer
Mix in the breadcrumbs, eggs, cilantro, and mint.
Pack meatloaf mixture into a 5- x9-inch or 4- x8-inchloaf pan.
If using a 4- x8-inch pan, you’ll need to mound the mixture high in the pan.
Elise Bauer
Set the loaf pan in a baking pan.
Bake the meatloaf for 1 1/2 hours, or until firm and cooked through.
Let rest for 10 to 15 minutes.
Elise Bauer
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.
Elise Bauer
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.
Elise Bauer
