I came up with this recipe. I wanted Mexican dinner, but all I had was fish and seasoning. This recipe worked well to satisfy my appetite. Even my in-laws’ notoriously finicky daughter enjoyed it!
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped
- 1 large stalk celery, chopped
- 6 cloves garlic, chopped
- 1 (3 inch) piece fresh ginger, minced
- 1 ¼ teaspoons kosher salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground black pepper
- 2 pounds ground lamb
- 1 pound ground beef
- 1 ¼ cups dry bread crumbs
- ¼ cup chopped fresh cilantro
- 2 large eggs
- 2 tablespoons chopped fresh mint
- 1 ½ cups ketchup
- ¼ medium yellow onion, minced
- 1 tablespoon pomegranate molasses
- 1/2 medium chipotle pepper in adobo sauce, minced
- 1 ½ teaspoons adobo sauce from chipotle peppers
- ½ teaspoon white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Unmold meatloaf onto a large plate. Slice and serve with the sauce.
- Due to the high price of lamb, I sometimes use 2 pounds of beef and 1 pound of lamb instead without much change to the flavor. I’ve also tried all beef, but the recipe definitely loses something.
- To make this gluten free, use 1/2 cup flaxseed meal in place of the bread crumbs.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 706 mg |
| Sugars | 10 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |