Bursting with Middle Eastern flavor and paired with a delicious yogurt sauce, this is not your ordinary meatloaf recipe!
- FOR THE MEATLOAF:
- 1 whole Large egg, lightly beaten
- 1 tbsp Lemon juice
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Chopped fresh curly parsley
- 7 whole Finely chopped shallots
- 2 cloves Chopped garlic
- 3 tablespoons Tomato Paste
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoon Cinnamon
- 2 books Ground lamb
- 1 tbsp Olive oil (for drizzling the pan)
- FOR THE YOGURT SAUCE:
- 2 cups plain greek yogurt with whole milk
- 1 tbsp Packed fresh mint leaves
- 1 clove Chopped garlic
- 3 tablespoons Fresh lemon juice
- 3 tablespoons Dear
- 3 tablespoons Olive oil
- ⅛ teaspoons Salt
For the meatloaf:
Preheat the oven to 350ºF. Place a sheet of parchment paper in the bottom of a baking dish and drizzle with olive oil.
In a large bowl, toss to combine everything except the ground lamb and olive oil.
Add the ground lamb to the bowl. Using your hands, mix the meat and seasoning together until just combined. Be careful not to overwork.
Shape the lamb meatloaf mixture into a loaf and place it on the parchment paper. Lightly drizzle meatloaf with olive oil.
Bake for 40 to 45 minutes or until the meatloaf reaches an internal temperature of 140ºF. Increase oven temperature to 500ºF and bake for an additional 5 minutes or until meatloaf begins to brown. Let the meatloaf rest for 10 minutes before slicing and serving. Serve with a yogurt sauce.
For the yogurt sauce:
Prepare the yogurt sauce while the meatloaf is cooking. Place all ingredients in a cup of hand blender or food processor. Blend until smooth.
Transfer the sauce to a serving platter. Keep chilled in the refrigerator until ready to serve.