Prep 20 mins
Cook 1 hr 30 mins
This meatloaf is superb - spicy, with hints of cilantro and mint. Very good served with rice pilaf.
- 2 lbs ground lamb
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 large carrot, peeled and chopped
- 1 large celery, chopped
- 2 tablespoons chopped garlic (about 6 cloves)
- 2 tablespoons minced fresh ginger (3-inch piece)
- 1 1⁄4 teaspoons kosher salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄4 cups dried breadcrumbs
- 2 small eggs
- 1⁄4 cup chopped fresh cilantro
- 2 tablespoons chopped of fresh mint
- Preheat the oven to 350°F Combine the lamb and beef in a large bowl. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10 to 15 minutes.
- Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.
- Bake the meat loaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice.
My husband said it was a bit bland. I had to agree. But I bet the leftovers will be wonderful with a cucumber sauce and feta.