Moroccan Meatloaf
Infused with bold, aromatic spices and a touch of sweetness, this Moroccan Meatloaf is a delicious twist on a comfort food classic. Combining ground beef and lamb for a rich, juicy texture, this dish is elevated with warm spices like cumin, cinnamon, and paprika, plus the vibrant flavors of fresh parsley and cilantro. Chopped dried apricots and slivered almonds add a delightful burst of sweetness and crunch, while a harissa or tomato paste glaze gives it a flavorful finishing touch. Easy to prepare in under 20 minutes and baked to perfection, this savory yet subtly sweet meatloaf pairs beautifully with couscous, roasted vegetables, or a crisp salad, making it an impressive main course for weeknight dinners or special gatherings. Perfectly spiced and irresistibly tender, this Moroccan-inspired meatloaf will transport your taste buds to North Africa with every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground lamb
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground paprika
- 1 tsp ground ginger
- 0.5 tsp ground coriander
- 1 tsp salt
- 0.5 tsp black pepper
- 0.33 cup dried apricots, chopped
- 0.25 cup slivered almonds
- 2 tbsp harissa paste or tomato paste
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it with oil.
In a large bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to soften.
Add the ground beef, ground lamb, chopped onion, minced garlic, parsley, cilantro, egg, and the spices (cumin, cinnamon, paprika, ginger, coriander, salt, and pepper) to the breadcrumb mixture.
Mix the ingredients thoroughly using your hands or a spoon until the mixture is well combined. Do not overmix to prevent the meatloaf from becoming tough.
Fold in the dried apricots and slivered almonds, ensuring they are evenly distributed throughout the mixture.
Transfer the meat mixture into the prepared loaf pan, pressing it down gently to ensure it holds its shape.
Spread the harissa paste or tomato paste evenly over the top of the meatloaf with a spatula.
Place the meatloaf in the oven and bake for 45-50 minutes, or until the internal temperature reads 160°F (71°C) on a meat thermometer.
Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute for a moist result.
Slice and serve warm with a side of couscous, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
