Moroccan Meatloaf

Moroccan Meatloaf

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For the meatloaf:
1 1/3 lbs mixture of ground pork, ground beef and ground lamb
1/2 cup shallots, finely chopped
1/2 cup carrot, peeled and finely chopped
3 cloves garlic, minced
2 heaping tbsp tomato paste
1 heaping tbsp harissa
2 tbsp cilantro, finely chopped2 tbsp flat-leaf parsley, finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground coriander
1 tsp kosher salt
1/4 tsp ground black pepper  2 tbsp evoo
1/2 cup fresh bread crumbs
1 large egg

For the glaze:
3 tbsp ketchup
2 heaping tsp harissa
1/4 tsp ground cumin
1/4 tsp ground cinnamon
pinch ground coriander
1 tbsp brown sugar


Preheat oven to 350 degrees F.
Combine all of the meatloaf ingredients in a large mixing bowl.  Stir with a wooden spoons (or your hands) until ingredients are just combined.  Don't overmix or your meatloaf will be tough.

Whisk together the ketchup, harissa, spices and brown sugar in a small bowl. Set aside.

Spray a 9 x 5-inch loaf pan with nonstick cooking spray.  Pat the meat mixture into the prepared loaf pan, using a spatula (or your hands) to spread it out and distribute evenly.  Brush some glaze over the meat loaf and bake in the oven until the meat loaf is cooked through, about 45 minutes, brushing with more glaze halfway through.  Turn the broiler to high and brown the top until the glaze is sizzling, 1 to 2 minutes.  Watch the meatloaf carefully while broiling because the glaze will scorch.  Let the meat loaf rest for 10 minutes before slicing and serving.