Description
This Moroccan Lamb Meatloaf is a flavorful and aromatic dish combining ground lamb with warm spices like cumin, smoked paprika, and cinnamon. Enhanced with quinoa, carrot, and a zatar and olive oil topping, it offers a moist and delicious twist on traditional meatloaf, perfect for a comforting family meal.
Ingredients
Meatloaf Mixture
- 1 kg lamb mince
- 150 gm onion, diced
- 1-2 cloves garlic, crushed
- 2 teaspoons smoked paprika
- 2 tablespoons ground cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 5 tablespoons tomato paste
- 1 cup cooked and cooled quinoa
- 1 cup grated carrot
Topping
- 2 teaspoons zatar (or dukkah)
- 40 ml olive oil
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F). Prepare a small loaf tin by spraying or lightly oiling it to prevent sticking.
- Mix Ingredients: In a large bowl, combine the lamb mince, diced onion, crushed garlic, smoked paprika, ground cumin, cinnamon, black pepper, salt, tomato paste, cooked quinoa, and grated carrot. Mix thoroughly to ensure even distribution of spices and ingredients.
- Flavor Test: Optional but recommended: Take a small piece of the meat mixture and fry it in a pan to test the seasoning. Adjust spices as needed for your preferred flavor balance.
- Form and Season Meatloaf: Press the meat mixture firmly into the prepared loaf tin. Drizzle or rub the olive oil over the top, then sprinkle evenly with the zatar or dukkah. Cover the loaf with foil to keep moisture during baking.
- Bake Covered: Place the covered loaf tin in the preheated oven and bake for approximately 60 minutes, allowing the meat to cook gently and retain moisture.
- Uncover and Continue Baking: Remove the foil and carefully drain off any excess liquid that has accumulated. Return the uncovered loaf to the oven and bake for an additional 10 minutes to develop a firmer crust on top.
- Check Doneness: Use a skewer or knife inserted into the center of the loaf to check it is piping hot or use a meat thermometer to ensure an internal temperature of about 80°C (170°F) for safe consumption.
- Rest and Serve: Remove the meatloaf from the oven and let it rest a few minutes before slicing. This allows juices to redistribute for a tender, juicy serving.
Notes
- The flavor test step is optional but helps customize seasoning to your preference.
- Using a meat thermometer ensures perfect cooking and food safety.
- Zatar can be substituted with dukkah for a different but complementary flavor profile.
- Quinoa adds texture and a healthy protein boost.
- Resting the meatloaf before slicing enhances moisture retention.
- You may line the loaf tin with parchment paper for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
