Moroccan-Spiced Lamb Meatloaf

Moroccan-Spiced Lamb Meatloaf: A flavorful twist on conventional meatloaf, this version is made with ground lamb seasoned with Moroccan-inspired spices and served with a tangy, tomato-yogurt sauce.

This flavorful meatloaf recipe uses ground lamb, yogurt, garlic and spices to create a Moroccan-style twist on traditional meatloaf. The accompanying tomato-yogurt dipping sauce not only provides a tangy contrast to the richness of the lamb, it's a delicious addition to complementing sides like couscous or steamed rice.


Moroccan-Spiced Lamb Meatloaf

  • Ingredients:
  • 1 lb ground lamb
  • 1 large egg, lightly beaten
  • 2 tablespoons plain yogurt
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 clove garlic, very finely chopped
  • 1 teaspoon salt
  • 2 teaspoons Moroccan-style spice blend (see below)
  • Freshly ground black pepper
  • For the Moroccan-style spice blend:
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne (or more to taste)
  • For the tomato dipping sauce:
  • 3/4 cup tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons plain yogurt
  • 1 clove garlic
  • 1-1/2 teaspoons Moroccan-style spice blend (see above)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon freshly squeezed lemon juice

Preparation:
Preheat the oven to 375°F and coat a small roasting pan with nonstick spray.

Prepare the spice blend by thoroughly combining the cumin, coriander, cinnamon and cayenne in a small bowl.

Add the ground lamb, egg, yogurt, breadcrumbs, parsley, garlic, salt, Moroccan spice blend and a few grinds of black pepper to a mixing bowl.

Combine thoroughly and form the mixture into a small, rounded loaf (about 6 x 3-1/2 inches) and place it on the prepared roasting pan.

Bake for 25 minutes or until a thermometer inserted in the center of the meatloaf registers 150°F. Remove from the oven, tent loosely with foil and allow the meatloaf to rest for 10 minutes before slicing.

While the meatloaf bakes, combine the tomato sauce, tomato paste, yogurt, garlic and Moroccan spice blend in a small saucepan. Season to taste with salt and pepper and cook over medium-low heat for 10 minutes, stirring occasionally.

Remove the sauce from the heat, stir in the lemon juice and transfer the mixture to a small serving bowl.

Serve the meatloaf alongside couscous or steamed rice and a salad or green vegetable.

Makes 4 servings

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