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Moroccan Lamb Meatloaf
5 from 9 votes

Moroccan Lamb Meatloaf

Easy, mix it and shove it in the oven. It's full of fibre and vegetables. If you like you can replace the quinoa with breadcrumbs

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Course: Others

Ingredients

  • 1 kg lamb mince
  • 150 gm onion diced
  • 1-2 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • 2 tablespoons cumin ground
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper ground
  • 1 teaspoon salt
  • 5 tablespoons tomato paste
  • 1 cup quinoa cooked cooled
  • 1 cup carrot grated
  • 2 teaspoons za'atar or dukkah
  • 40 ml olive oil

Instructions

    Cup of Yum
  1. Set the oven to 180 C / 350 F. You will need a small loaf tin sprayed or oiled . Mix all of the ingredients except the zataar and the olive oil together in a big bowl.
  2. (Just a little secret. When mine is well mixed I take a little piece out and fry it in a fry pan to check if it has enough spice and flavour)
  3. Squash the meat loaf into the loaf tin (well oiled or spayed)and rub or sprinkle over the olive oil and the zatar. Cover with foil.
  4. Bake for approximately 60 minutes then remove the foil. Drain off some of the excess liquid that has gathered then bake a further 10 minutes uncovered, or until a skewer or knife inserted comes out very hot ( use a thermometer if you have one it needs to be around 80 C/ 170 F )