Moroccan Meatloaf

This meatloaf is superb - spicy, with hints of cilantro and mint. Very good served with rice pilaf.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat the oven to 350°F Combine the lamb and beef in a large bowl. Set aside.
2. 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.
3. 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.
4. 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.