MEATLOAF WITH MOROCCAN SPICES
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it. The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 generous servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
- Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
- Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
- Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
- Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
- Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
- If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 29 grams, Carbohydrate 31 grams, Fat 54 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 820 milligrams, Sugar 8 grams, TransFat 0 grams
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Tt Gg
[email protected]Meh.
KGF MoNto
[email protected]This was the best meatloaf I've ever had! I will definitely be making it again and again.
Jeff Banks
[email protected]The meatloaf was a little dry, but the flavor was good.
Ogaga Love
[email protected]This meatloaf was a bit too spicy for my taste, but my husband loved it. I would probably use less harissa next time.
Abduraham Paktiawal
[email protected]I would definitely make this again. It was easy to make and very flavorful.
Noah Parclift
[email protected]This was my first time making meatloaf and it turned out perfectly. Thanks for the recipe!
Chaudhry Asghar
[email protected]Delicious!
Kashif Hanif
[email protected]I followed the recipe exactly and the meatloaf turned out great. It was moist and flavorful, and the Moroccan spices were a nice touch. I will definitely be making this again.
Mlindos Lindelani
[email protected]This meatloaf was a bit dry for my taste, but the flavor was good. I think I would add some more moisture next time, maybe with some chopped vegetables or a sauce.
Ifijeh Richard
[email protected]I love meatloaf and this recipe is one of my favorites. The Moroccan spices give it a unique and delicious flavor. I always get compliments when I make this dish.
Benson Rose
[email protected]This meatloaf was easy to make and turned out perfectly. The Moroccan spices gave it a nice kick. I served it with a side of roasted vegetables and it was a delicious meal.
Reef Reef2
[email protected]I'm not a big fan of meatloaf, but this recipe changed my mind. The Moroccan spices added a delicious depth of flavor that made it juicy and flavorful. I'll definitely be making this again!
Seyco Boy
[email protected]This meatloaf was a hit with my family! The Moroccan spices gave it a unique and flavorful taste that we all loved. I will definitely be making this again.