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SUBMITTED BY: Nancy Josland Dalsin

Moroccan Meat Loaf Recipe 


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 teaspoons kosher salt

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon curry powder

1/4 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground black pepper

1 1/4 cups dried bread crumbs

2 small eggs

1/4 cup chopped fresh cilantro

2 Tbsp chopped fresh mint


1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside.

2 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, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.

3 Stir the vegetables into the ground meat. Mix in the 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.

4 Bake the meat loaf for 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.



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