Moroccan Lamb Meatloaf
This is no ordinary meatloaf. A hefty dose of fresh herbs and dried spices means it’s packed with flavor; the yogurt, tahini, and rolled oats help keep it moist. We developed this recipe as a deli sandwich special, but it’s just as delicious eaten on its own. For best results, try to get ground lamb with 15 to 20 percent fat content; ground shoulder usually falls in this range. Meat from the leg is too lean and will result in a dry end product.
Recipe information
Yield
SERVES 8 TO 10
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
Step 2
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. Mix well to blend. With your hands, break the lamb into small chunks and add to the bowl. Mix gently but thoroughly; overmixing will make the meatloaf tough and dry. 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.
Step 3
Bake until an instant-read thermometer registers 150°F at the thickest part of the loaf, 55 to 60 minutes.
Step 4
Meanwhile, combine the harissa and tomato paste in a small bowl. 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 165°F.
Step 5
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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Step 6
Harissa is a chile-and-spice paste that hails from North Africa. For a slightly different effect, you could substitute Asian chile-garlic sauce.
