Uncle William's Moroccan Meat Loaf

You remember Uncle William and his camel Mr. Thirsty. This time he has graced our cookbook with a delicious Moroccan Meat Loaf. Of course there was a note attached: "Dear Keith & Sue, sorry, Mr. Thirsty and I cannot share this delectable meal with you, we are attending a Tajine throwing class in the small town of Bir Lehlou in the Western Sahara with some local Sahrawis." Uh ok, let's eat while it's still hot.


1.5 lb. ground lamb
.5 lb. ground beef (or you can use all lamb)
2 Tbsp olive oil
one-half yellow onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
2 Tbsp chopped garlic (about 6 cloves)
2 Tbsp minced fresh ginger (3-inch piece)
1 teaspoon kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
1 quarter teaspoon cayenne
1 half teaspoon ground cinnamon
1 quarter teaspoon freshly ground black pepper
1 cup old-fashioned oatmeal
2 small eggs, beaten


  1. Preheat oven to 350F. 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 through pepper and cook for 1 to 2 minutes to release the spice flavors. Remove from heat and let cool for 5 minutes.
  3. Stir the vegetables into the ground meat. Mix in the oatmeal and eggs. Transfer to a 1.5-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 1.5 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serves 4-6.




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