Moroccan Lamb Meatloaf With Spicy Tomato Dipping Sauce

Moroccan Lamb Meatloaf With Spicy Tomato Dipping Sauce: Meatloaf with a twist, ground lamb with Moroccan-style spices, pine nuts, yogurt and a spicy tomato-yogurt dipping sauce.

Ground lamb seasoned with Moroccan-inspired ingredients makes a flavorful and unique meatloaf. The toasted pine nuts add texture and nutty flavor and the yogurt keeps the meat nice and moist. The pungent tomato-yogurt dipping sauce utilizes the same aromatic spices as the meat mixture and complements the meat perfectly.

Moroccan Lamb Meatloaf With Spicy Tomato Dipping Sauce

  • Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts
  • 2 cloves garlic, finely chopped
  • 1/2 medium sweet onion, finely chopped
  • 1 lb ground lamb
  • 1 egg, beaten
  • 2/3 cup fresh breadcrumbs
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons plain yogurt (Greek style if available)
  • For the dipping sauce:
  • 1/2 cup chopped tomatoes
  • 2 tablespoon plain yogurt
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

Preheat the oven to 400°F. Spray a 9 x9-inch baking dish with nonstick spray.

Heat the olive oil in a large skillet over medium heat. Add the pine nuts and cook until lightly toasted, stirring continuously, about 2 minutes. Add the garlic and the onion and sauté until soft and fragrant, about 2 minutes. Remove from the heat and allow to cool.

Place the lamb in a large mixing bowl. Add the egg, breadcrumbs, cumin, coriander, cinnamon, cayenne pepper, kosher salt, black pepper, parsley, yogurt and cooled pine nut-onion mixture. Combine thoroughly and form into an oval loaf about 8 x 3 x 2-1/2-inches high. Transfer to the prepared baking dish and bake for about 25 minutes.

While the meatloaf cooks, make the sauce. Combine the tomatoes, yogurt, garlic, cumin, coriander, cinnamon, cayenne, lemon juice, salt and pepper in a blender or food chopper. Process until smooth and transfer to a serving dish.

Remove the meatloaf from the oven and allow to rest for about 5 minutes before slicing. Serve with dipping sauce.

Makes 4 servings

Recipe Notes:
Serve with a combination of roasted eggplant and red bell peppers and a side of couscous tossed with olive oil, parsley, lemon juice salt and pepper.

comments & replies

The Moroccan Meatloaf recipe looks fabulous. Can't wait to make it for my family. Thanks for sharing.

So...If I followed this recipe to a T, I would wind up with a meatloaf,a sauce and a pan set aside with sauteed onions, garlic and pine nuts... I assumed they went into the meatloaf? We'll see how it comes out, sounds delicious!

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