Moroccan Meat Loaf

Preparation time:  30 mins (plus 10 minutes to rest)

Cooking time:  1 hour,  5 mins

Serves: 6


For the glaze:

1/4 cup ketchup

Zest and juice of  1 lemon

1 garlic clove, finely minced

1 tablespoon (packed) light brown sugar

1 tablespoon crushed red pepper flakes

1/4 teaspoon ground cinnamon


For the meatloaf:

2 Large eggs

1/4 cup ketchup

1/3 cup finely chopped fresh cilantro leaves

2-inch piece fresh ginger, peeled and minced

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2/3 cup finely ground rolled oats or breadcrumbs

1 1/2 pounds 80% lean ground beef



  1.  To make the glaze.  Whisk together the ketchup, lemon zest and juice, garlic, sugar, red pepper flakes and cinnamon in a small bowl. Set aside.
  2.  Preheat the oven to 350 degrees F.  Line a rimmed baking sheet with aluminum foil and set aside.
  3.  To make the meatloaf.  In a large bowl, whisk together the eggs, ketchup, cilantro, ginger, cumin, cinnamon, salt, and pepper.  Add the oats and stir to combine, then add the ground beef, breaking it up into small pieces as you add it to the bowl, and stir with a wooden spoon (or your hands) until well combined.
  4.  Line a 9 x 5-inch loaf pan with two long sheets of plastic wrap so the whole pan is covered and you have long plastic handles (this makes it easier to get the loaf out of the pan).  Pat the meat mixture into the prepared loaf pan and then flip it upside down onto the prepared baking sheet.  Pull off the loaf pan and remove the plastic wrap.  Brush some glaze over the meatloaf ( be sure to get the ends and sides).  Bake in the oven until the internal temperature reads 160 degrees F, and the meatloaf is cooked through (it will be pinkish from the ketchup), 45 minutes to 1 hour, brushing with more glaze halfway through.  Turn the broiler to high and brown the top until sizzling, 1 to 2 minutes.  Let the meatloaf rest for 10 minutes before slicing and serving.

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