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
- Preheat oven to 350°F. Combine the lamb and beef in a
large bowl. Set aside.
- 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.
- 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.
- 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.
RETURN TO RECIPE