Moroccan Meatloaf

Meatloaf:

• 2 pounds ground lamb

• 1 pound ground beef

• 2 tablespoons extra virgin olive oil

• 1 yellow onion, finely chopped (about 1 1/2 cups)

• 1 large carrot, peeled and finely chopped

• 1 large celery stalk, finely chopped

• 2 tablespoons minced garlic (about 6 cloves)

• 2 tablespoons minced fresh ginger (3-inch piece)

• 1 1/4 teaspoons kosher salt (or a teaspoon of sea salt)

• 1 teaspoon sweet paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne

• 1/4 teaspoon freshly ground black pepper

• Pinch saffron threads

• 1 cup dried breadcrumbs

• 2 eggs

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fresh mint, chopped

Pomegranate molasses sauce:

• 1/2 cup ketchup

• 1/4 cup pomegranate molasses

• 1/2 teaspoon chipotle chili powder, more to taste

1. Preheat the oven to 350°F. Combine the lamb and beef in a large bowl:

   Set aside.

2. Sauté onions, carrot, celery, garlic:

   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, cinnamon, ground coriander, cayenne, pepper, and saffron. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.

3. Make meatloaf mixture:

   Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint.

4. Place meatloaf mixture into loaf pan:

   Pack meatloaf mixture into a 5×9 or 4×8 loaf pan. If using a 4×8 pan, you’ll need to mound the mixture high in the pan. Set the loaf pan in a baking pan. Pour about 1/2 inch of hot water into the baking pan so it comes up the sides of the loaf pan a bit.

5. Bake:

   Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice.

   Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

6. Make the (optional) pomegranate molasses sauce:

   Mix the ketchup, pomegranate molasses, and chipotle chili powder in a small bowl. Heat in a microwave or warm in a saucepan until just warm.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.