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
- 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
- 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)
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.