Moroccan Meat Loaf
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Catégorie: Viande Recette typique de: Maroc Préparer en: 30 minutes Portions: 4 personnes |  |
| Ingrédients: 2 lbs ground lamb 1 lb ground beef 2 Tbsp olive oil 1 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 1/4 teaspoons kosher salt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon curry powder 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 1/4 cups dried bread crumbs 2 small eggs 1/4 cup chopped fresh cilantro 2 Tbsp chopped fresh mint |
Methode: Preheat the 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, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes. Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 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 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf. |