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
Serve this meatloaf with a salad for dinner and use the leftovers for a sandwich with a slice of cheese on a roll.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
- Category: Main
Ingredients
Scale
- 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
- Mix all of the ingredient except the zatar and the olive oil together in a big bowl.
- (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)
- 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.
- 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)
Awesome recipe. Will try tonight !
★★★★★
Cooking temperature, please?
350 F / 180 C.