The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up!
Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
Ingredients
- olive oil: 2 Tbsp
- medium yellow onion: 1 piece (chopped)
- carrot: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- garlic: 6 clove (chopped)
- ginger: 1 piece (3 inch piece, minced, fresh)
- ¼ teaspoons kosher salt: 1 piece
- sweet paprika: 1 tsp
- ground cumin: 1 tsp
- curry powder: 1 tsp
- cayenne pepper: 0.25 tsp
- ground cinnamon: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- ground lamb: 2 pound
- ground beef: 1 pound
- ¼ cups dry bread crumbs: 1 piece
- fresh cilantro: 0.25 cup (chopped)
- eggs: 2 piece
- fresh mint: 2 Tbsp (chopped)
- ½ cups ketchup: 1 piece
- medium yellow onion: 0.25 piece (minced)
- pomegranate molasses: 1 Tbsp
- medium chipotle pepper in adobo sauce: 0.5 piece (minced)
- ½ teaspoons adobo sauce from chipotle peppers: 1 piece
- white sugar: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
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Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
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Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
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Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
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Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
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Unmold meatloaf onto a large plate. Slice and serve with the sauce.
