African Spicy Nutty Fruity Meatloaf
Recipe GLPR1d716319a73a08
A savory and aromatic meatloaf combining ground lamb with warm spices, nutty walnuts, sweet dried fruit, and tender cooked lentils. This North African-inspired dish balances heat from cumin, cinnamon, paprika, and cayenne with the natural sweetness of prunes and brightness of fresh mint and parsley. Bound with eggs and breadcrumbs, then baked to a tender, flavorful loaf perfect for family dinners.
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Ingredients
1 pound ground lamb
1 cup cooked lentils
2 tablespoons chopped walnuts
5 chopped prunes
2 garlic cloves, finely chopped
1 onion, finely chopped
1 beaten egg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
⅓ cup bread crumbs
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
1 tablespoon olive oil
fresh lemon juice
Directions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly oil the sides.
In a small bowl, combine the ground cumin, coriander, salt, cinnamon, paprika, cayenne pepper, and black pepper. Set aside.
In a large mixing bowl, combine the ground lamb, cooked lentils, chopped walnuts, chopped prunes, minced garlic, and diced onion.
Add the beaten egg, bread crumbs, fresh mint, and fresh parsley to the lamb mixture.
Pour the spice mixture over the ingredients and mix gently but thoroughly until everything is evenly distributed. Do not overmix.
Transfer the mixture into the prepared loaf pan, pressing gently to create an even shape. Drizzle the top with olive oil.
Bake in the preheated oven for 40 to 45 minutes, until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part of the loaf.
Remove the meatloaf from the oven and let it rest in the pan for 5 minutes before turning out onto a cutting board.
Finish with a squeeze of fresh lemon juice just before serving.
