Moroccan Lamb Meatloaf Recipe

Name: Moroccan Lamb Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, minced (2 cups); 1 cup rolled oats; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup chopped fresh mint; 3 tablespoons plain yogurt; 2 tablespoons tahini; 4 large cloves garlic, chopped; 2 teaspoons ground allspice; 1 1/2 teaspoons ground toasted cumin (see box page 192); 1 1/2 teaspoons paprika; 3/4 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 2 1/2 pounds ground lamb; 1 1/2 tablespoons harissa (see Note); 1 1/2 tablespoons tomato paste

Servings: persons

1 large onion, minced (2 cups)
1 cup rolled oats
1/2 cup coarsely chopped fresh cilantro
1/4 cup chopped fresh mint
3 tablespoons plain yogurt
2 tablespoons tahini
4 large cloves garlic, chopped
2 teaspoons ground allspice
1 1/2 teaspoons ground toasted cumin (see box page 192)
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 pounds ground lamb
1 1/2 tablespoons harissa (see Note)
1 1/2 tablespoons tomato paste

1
Position a rack in the center of the oven and heat to 350F.
2
Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
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.
4
Mix well to blend.
5
With your hands, break the lamb into small chunks and add to the bowl.
6
Mix gently but thoroughly; overmixing will make the meatloaf tough and dry.
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.
8
Bake until an instant-read thermometer registers 150F at the thickest part of the loaf, 55 to 60 minutes.
9
Meanwhile, combine the harissa and tomato paste in a small bowl.
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.
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).
12
Harissa is a chile-and-spice paste that hails from North Africa.
13
For a slightly different effect, you could substitute Asian chile-garlic sauce.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large onion, minced (2 cups), 1 cup rolled oats, 1/2 cup coarsely chopped fresh cilantro, 1/4 cup chopped fresh mint, and more.

Yes, Moroccan Lamb Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions