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1
Position a rack in the center of the oven and heat to 350F.
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2
Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
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3
Combine the onion, oats, cilantro, mint, yogurt, tahini, garlic, allspice, cumin, paprika, and cayenne in a large bowl, along with 4 teaspoons salt and 1 1/2 teaspoons pepper.
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4
Mix well to blend.
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5
With your hands, break the lamb into small chunks and add to the bowl.
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6
Mix gently but thoroughly; overmixing will make the meatloaf tough and dry.
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7
When all the ingredients are evenly combined, transfer to the baking sheet and shape into a flat loaf about 13 by 6 by 1 1/2 inches.
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8
Bake until an instant-read thermometer registers 150F at the thickest part of the loaf, 55 to 60 minutes.
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9
Meanwhile, combine the harissa and tomato paste in a small bowl.
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10
When the meatloaf is done, brush the mixture over the loaf and bake for 10 to 15 minutes longer, or until the internal temperature reads 165F.
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11
Let the loaf rest for at least 15 minutes before slicing (longer is better, as the pooled juices will be reabsorbed into the meatloaf).
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12
Harissa is a chile-and-spice paste that hails from North Africa.
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13
For a slightly different effect, you could substitute Asian chile-garlic sauce.
