MOROCCAN LAMB MEATLOAF

Moroccan Lamb Meatloaf image

Yield SERVES 8 TO 10

Number Of Ingredients 15

Previous Next

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.