Moroccan Lamb Meatloaf

Name: Moroccan Lamb Meatloaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 1 kg Lamb mince; 1 onion diced; 1-2 cloves garlic crushed; 2 tsp smoked paprika; 2 heaped tbsp ground cumin; 1 tsp cinnamon; 1/2 tsp ground pepper; 1 tsp salt; 5 tbsp (75 ml) of tomato paste; 1 cup (240 ml) of cooked quinoa ( I did cook and cool); 1 cup (240 ml) of grated carrot; 2 tsp zatar (or dukkah); 1 tbsp (15 ml) olive oil

Serve this meatloaf with a salad for dinner and use the leftovers for a sandwich with a slice of cheese on a roll.

byTania Cusack

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Moroccan Lamb Meatloaf

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5 from 1 review

Author: Tania Cusack
Total Time: 1 hour 10 mins
Yield: 4-6 1x

Description

Serve this meatloaf with a salad for dinner and use the leftovers for a sandwich with a slice of cheese on a roll.

Ingredients

Units Scale

1 kg Lamb mince
1 onion diced
1-2 cloves garlic crushed
2 tsp smoked paprika
2 heaped tbsp ground cumin
1 tsp cinnamon
1/2 tsp ground pepper
1 tsp salt
5 tbsp (75 ml) of tomato paste
1 cup (240 ml) of cooked quinoa ( I did cook and cool)
1 cup (240 ml) of grated carrot
2 tsp zatar (or dukkah)
1 tbsp (15 ml) 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)

Prep Time: 10 mins
Cook Time: 1 hour
Category: Main
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 340

Find it online: https://honestcooking.com/moroccan-lamb-meatloaf/

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Frequently Asked Questions

What role does the cooked quinoa play in this meatloaf?

The recipe uses 1 cup of cooked (and cooled) quinoa as a binder in place of the breadcrumbs typically used in meatloaf. Mixed into 1kg of lamb mince with grated carrot, it helps hold the loaf together while adding texture without making the result dense or heavy.

Why does the recipe call for removing the foil and draining liquid partway through baking?

Lamb releases a significant amount of fat during cooking. The recipe says to bake covered for approximately 60 minutes, then remove the foil, drain off the excess liquid, and bake uncovered for a further 10 minutes — this step prevents the meatloaf from sitting in pooled fat and ensures the top gets a proper crust rather than steaming.

What is za’atar and how is it used here?

Za’atar (listed in the recipe as “zatar”) is a Middle Eastern spice blend of dried herbs, sesame seeds, and sumac. The recipe uses 2 tsp rubbed or sprinkled over the top of the meatloaf with a drizzle of olive oil before baking — it forms an aromatic, slightly tangy crust as the loaf cooks.