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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
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.
Ingredients
- 1 lb ground lamb
- 1 large egg, lightly beaten
- 2 tablespoons plain yogurt
- 1/3 cup fresh 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
Instructions
- 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.
Notes
Serving Suggestion:
Serve the meatloaf alongside couscous or steamed rice and a salad or green vegetable. Like this recipe? Rate and comment below!
