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Moroccan Lamb Meatloaf

Moroccan Lamb Meatloaf

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Moroccan Lamb Meatloaf

Serve this meatloaf with a salad for dinner and use the leftovers for a sandwich with a slice of cheese on a roll.
By Tania Cusack
Moroccan Lamb Meatloaf

5.0 from 1 reviews
Moroccan Lamb Meatloaf
 
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Cook Time
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Serve this meatloaf with a salad for dinner and use the leftovers for a sandwich with a slice of cheese on a roll.
Author:
Recipe Type: Main
Serves: 4-6
Ingredients
  • 1 kg Lamb mince
  • 1 onion diced
  • 1-2 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • 2 heaped tablespoons ground cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon ground pepper
  • 1 teaspoon salt
  • 5 tablespoons of tomato paste
  • 1 cup of cooked quinoa ( I did cook and cool)
  • 1 cup of grated carrot
  • 2 teaspoons zatar (or dukkah)
  • 1 tablespoon olive oil
Instructions
  1. Mix all of the ingredient except the zatar and the olive oil together in a big bowl.
  2. (Just a little secret. When mine is well mixed I take a little piece out and fry it in a fry pan to check if it has enough spice and flavour)
  3. Squash the meat loaf into the loaf tin (well oiled or spayed)and rub or sprinkle over the olive oil and the zatar. Cover with foil.
  4. Bake for approximately 60 minutes then remove the foil. Drain off some of the excess liquid that has gathered then bake a further 10 minutes uncovered, or until a skewer or knife inserted comes out hot (use a thermometer if you have one, I didn’t use this I went by feel)
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