Meatloaf With Moroccan Spices
This recipe, inspired by "A Meatloaf in Every Oven" by Frank Bruni and Jennifer Steinhauer, highlights the intricate flavors of Moroccan cuisine. Originating as a creation by Anne Kornblut, this dish uses a medley of aromatic spices and fresh herbs to elevate ground lamb, resulting in a richly textured and fragrant meatloaf.
Ingredients
- For the Meatloaf:
- Ground lamb: A flavorful and tender protein base that absorbs the bold spices.
- Fresh cilantro mint, and parsley: Bright herbs that counterbalance the warm spices.
- Ground cumin smoked paprika, ground coriander, and ground cinnamon: Aromatic spices that bring a Moroccan flair.
- Garlic and fresh ginger root: Robust and zesty flavors that enhance depth.
- Onion celery, and carrot: Add subtle sweetness and a tender texture.
- Tomato paste: A concentrated tang that ties the spices together.
- Eggs and whole-wheat bread crumbs: Essential for binding the ingredients.
- Olive oil: Provides richness and aids in cooking the vegetables.
- For the Optional Sauce:
- Greek yogurt: Creamy and tangy offering a cooling contrast.
- Fresh lemon juice: A citrusy kick to balance the richness.
- Toasted pine nuts: Nutty and crunchy adding a luxurious garnish.
Instructions
- Prepare the Vegetables and Aromatics
- Preheat your oven to 350°F (175°C). Warm olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about five minutes. Stir in the minced garlic and cook for an additional minute. Incorporate the celery, carrot, and ginger, cooking for another five minutes while ensuring the mixture is evenly coated with oil.
- Infuse with Spices
- Sprinkle in the cumin, smoked paprika, coriander, cinnamon, and salt. Stir thoroughly to blend the flavors, adjusting the spices to your preference. Add the tomato paste, cooking for five minutes while stirring frequently to prevent scorching. Set the pan aside to cool for 15 minutes.
- Combine Ingredients
- In a large mixing bowl, combine the fresh herbs, eggs, and bread crumbs. Add the ground lamb and the cooled vegetable mixture. Using clean hands, mix until the components are thoroughly incorporated.
- Shape and Bake
- Transfer the mixture into a 9x5-inch loaf pan. Cover with aluminum foil and place the loaf pan inside a larger baking dish. Pour lukewarm water into the larger dish until it reaches halfway up the sides of the loaf pan to create a water bath. Bake for 90 minutes, removing the foil after the first hour if a firmer crust is desired. The internal temperature should reach 140°F (60°C).
- Cool and Serve
- Carefully remove the loaf pan from the water bath and let it rest for at least five minutes. Discard any excess grease. Slice and serve warm, at room temperature, or chilled.
- Optional Sauce Preparation
- In a small bowl, mix the Greek yogurt with fresh lemon juice. Garnish with toasted pine nuts before serving alongside the meatloaf.
Notes
This Moroccan-spiced meatloaf is a true celebration of bold flavors and comforting textures, making it a memorable addition to your culinary repertoire.