This meatloaf is superb — flavored with classic Moroccan spices with speckles of cilantro and mint. You can top it with a simple pomegranate molasses sauce, or skip the topping all together. This recipe is an adaptation of a recipe for Moroccan Meatloaf in the Niman Ranch Cookbook from Chef Monica Pope, of T’Afia in Houston, Texas. I’ve made it a few times over the years and have recently changed up the spice mix and the topping a bit from the original recipe. Rather than using curry powder, which the original recipe called for (and which is unusual in Moroccan cuisine), I’ve opted for some coriander and a little more cinnamon. I’ve simplified the sauce from the original, which included chipotle in adobo. I now just mix some ketchup and pomegranate molasses together in a 2:1 ratio and add a little chipotle chili powder. It’s delicious, and works perfectly with the meatloaf. Again, you can omit the sauce if you want.
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
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. Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
