Meatloaf With Moroccan Spices
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil, more as needed
- 1medium onion, diced (about 1 cup)
- 12garlic cloves, minced
- 1 to 2medium stalks celery, diced (about ½ cup)
- 1large carrot, diced (about ½ cup)
- 3inches fresh ginger root, peeled and minced (about ⅓ cup)
- 2tablespoons ground cumin
- 2tablespoons smoked paprika
- 1tablespoon ground coriander
- 1tablespoon ground cinnamon
- 1teaspoon salt
- 7tablespoons tomato paste
- ½cup chopped fresh cilantro leaves
- ½cup chopped fresh mint leaves
- ½cup chopped fresh parsley leaves
- 2eggs, lightly beaten
- 1cup whole-wheat bread crumbs
- 2pounds ground lamb
- ½cup pine nuts toasted in a 350-degree oven until fragrant and golden brown (about 5 to 7 minutes)
- 1cup plain full-fat Greek-style yogurt
- 3tablespoons fresh lemon juice (from about 1 lemon)
Side Sauce (optional)
Nutritional analysis per serving (6 servings)
746 calories; 54 grams fat; 19 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 37 grams protein; 822 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
- Step 2
Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don’t burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
- Step 3
Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
- Step 4
Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
- Step 5
Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you’re making the sauce.)
- Step 6
Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
- Step 7
If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.
Private Notes
Comments
If I don't eat lamb would this recipe still carry a similar punch with turkey, beef and pork mixed?
Walnuts are sometimes used as a substitute for pinenuts in Genovese pesto so I would try that (yes, I know not authentic but still tastes fine). If you live in the States there are great sources on-line. The best ones import from Turkey. Avoid pinenuts from China -- some packers use a preservative that causes "pinenut mouth."
Pat, As a person who had "pine nut mouth" about ten years ago due to using China packed pine nuts at the time (typically what is sold at Trader Joe's and even Whole Foods these days) I learned about the problem the hard way. Thank you for taking the time in your post to give "heads up" to others. I am so often unable to find Turkish or Italian or American pine nuts that I substitute for pine nuts with pistachios or walnuts, depending on recipe.
In our rotation is a slightly modified version of this recipe using turkey. One pound makes 5 or 6 burgers. They rest in the fridge while I make the salad, and take about 12 minutes on the stovetop. We like them with gochujang mixed with ketchup on the side. Diners decide themselves the proportion of spicy to sweet. One admonition: don’t stint on the spices.
I totally love this recipe, as the "meatloaf" I was looking for and for the spices bowing to Moroccan culture. Although I made attempts over a few days to get it, finally after taking all my free time rinsing and drying our herbs, mincing the copious garlic and chopping everything, I had it lined up to be ready at dinner. The result, following your specifications for ingredients and time, was stupendous. Thank you Frank and Anne for publishing this delightful digestive "meatloaf" recipe.
Had 1.67 lb lamb for filling zucchini boats so scaled down a bit. Grated rather than diced the veggies to reduce bulk, replaced Tbsps of spices by tsps. No ginger or tomato paste. About 1 C herbs combined. Added more bread than called for to soak up veg. juices and 4 eggs instead of 2 to bind everything because the cooked meat was pretty dry after draining off fat. Topped filled boats with slices of white cheddar. Very good!
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