Best Moroccan Lamb Meatloaf Recipes

Moroccan Lamb Meatloaf image

Yield SERVES 8 TO 10

Number Of Ingredients 15

1 large onion, minced (2 cups)
1 cup rolled oats
1/2 cup coarsely chopped fresh cilantro
1/4 cup chopped fresh mint
3 tablespoons plain yogurt
2 tablespoons tahini
4 large cloves garlic, chopped
2 teaspoons ground allspice
1 1/2 teaspoons ground toasted cumin (see box page 192)
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 pounds ground lamb
1 1/2 tablespoons harissa (see Note)
1 1/2 tablespoons tomato paste

Steps:

Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
Combine the onion, oats, cilantro, mint, yogurt, tahini, garlic, allspice, cumin, paprika, and cayenne in a large bowl, along with 4 teaspoons salt and 1 1/2 teaspoons pepper. Mix well to blend. With your hands, break the lamb into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatloaf tough and dry. When all the ingredients are evenly combined, transfer to the baking sheet and shape into a flat loaf about 13 by 6 by 1 1/2 inches.
Bake until an instant-read thermometer registers 150°F at the thickest part of the loaf, 55 to 60 minutes.
Meanwhile, combine the harissa and tomato paste in a small bowl. When the meatloaf is done, brush the mixture over the loaf and bake for 10 to 15 minutes longer, or until the internal temperature reads 165°F.
Let the loaf rest for at least 15 minutes before slicing (longer is better, as the pooled juices will be reabsorbed into the meatloaf).
NOte
Harissa is a chile-and-spice paste that hails from North Africa. For a slightly different effect, you could substitute Asian chile-garlic sauce.

Moroccan-Spiced Lamb Meatloaf Recipe | MyGourmetConnection image

Time 45m

Number Of Ingredients 30

1 lb ground lamb
1 large egg, lightly beaten
2 tablespoons plain yogurt
1/3 cup dry breadcrumbs
2 tablespoons fresh parsley, finely chopped
1 clove garlic, very finely chopped
1 teaspoon salt
2 teaspoons moroccan-style spice blend (see below)
freshly ground black pepper
For the moroccan-style spice blend:
1 1/2 teaspoon 1-1/2 ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne (or more to taste)
for the tomato dipping sauce:
3/4 cup tomato sauce
2 tablespoons tomato paste
2 tablespoons plain yogurt
1 clove garlic
1 1/2 teaspoon 1-1/2 moroccan-style spice blend (see above)
salt and freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice
For the tomato dipping sauce:
3/4 cup tomato sauce
2 tablespoons tomato paste
2 tablespoons plain yogurt
1 clove garlic
1 1/2 teaspoon 1-1/2 moroccan-style spice blend (see above)
salt and freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice

Steps:

1. Preheat the oven to 375°F and coat a small roasting pan with nonstick spray.2. Prepare the spice blend by thoroughly combining the cumin, coriander, cinnamon and cayenne in a small bowl.3. Add the ground lamb, egg, yogurt, breadcrumbs, parsley, garlic, salt, Moroccan spice blend and a few grinds of black pepper to a mixing bowl.4. Combine thoroughly and form the mixture into a small, rounded loaf (about 6 x 3-1/2 inches) and place it on the prepared roasting pan.5. Bake for 25 minutes or until a thermometer inserted in the center of the meatloaf registers 150°F. Remove from the oven, tent loosely with foil and allow the meatloaf to rest for 10 minutes before slicing.6. While the meatloaf bakes, combine the tomato sauce, tomato paste, yogurt, garlic and Moroccan spice blend in a small saucepan. Season to taste with salt and pepper and cook over medium-low heat for 10 minutes, stirring occasionally.7. Remove the sauce from the heat, stir in the lemon juice and transfer the mixture to a small serving bowl.NotesServing Suggestion:Serve the meatloaf alongside couscous or steamed rice and a salad or green vegetable.Source: mygourmetconnection.com