Meatloaf With Moroccan Spices

Makes 6 generous servings.

Note: From “A Meatloaf in Every Oven,” by Frank Bruni and Jennifer Steinhauer.

• 2 tbsp. olive oil, more as needed

• 1 medium onion, diced (about 1 c.)

• 12 garlic cloves, minced

• 1 to 2 medium ribs celery, diced (about 1/2 c.)

• 1 large carrot, diced (about 1/2 c.)

• 1 (3-in.) piece fresh ginger root, peeled and minced (about 1/3 c.)

• 2 tbsp. ground cumin

• 2 tbsp. smoked paprika

• 1 tbsp. ground coriander

• 1 tbsp. ground cinnamon

• 1 tsp. salt

• 7 tbsp. tomato paste

• 1/2 c. chopped fresh cilantro leaves

• 1/2 c. chopped fresh mint leaves

• 1/2 c. chopped fresh parsley leaves

• 2 eggs, lightly beaten

• 1 c. whole-wheat breadcrumbs

• 2 lb. ground lamb

• 1/2 c. pine nuts

• 1 c. plain full-fat Greek-style yogurt

• 3 tbsp. fresh lemon juice (from about 1 lemon)


Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onion. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.

Add the cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure that the spices don’t burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.

Meanwhile, in a large bowl combine the cilantro, mint, parsley, eggs and breadcrumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.

Place the mixture into a 5- by 9-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)

Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees.

In the meantime, toast the pine nuts, if making the sauce: Place nuts in a pan in a 350-degree oven until fragrant and golden brown (about 5 to 7 minutes).

Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve meatloaf warm, at room temperature, or cooled, depending on your taste.

If you’re making the sauce, mix the yogurt, lemon juice and toasted pine nuts together with a spoon, and serve in a small dish on the side.

Nutrition information per serving:

Calories 560 Fat 40g Sodium 720 mg

Carbohydrates 21 g Saturated fat 13 g Total sugars 7 g

Protein 32 g Cholesterol 170 mg Dietary fiber 5 g

Exchanges per serving: 1 starch, ½ carb, 4 medium-fat protein, 4 fat.



Swedish Meatball Loaf

Serves 4.

Note: From “A Meatloaf in Every Oven,” by Frank Bruni and Jennifer Steinhauer.

• 1 egg

• 1/2 c. heavy cream

• 2 c. cubed white bread

• 2 tsp. neutral oil, such as vegetable oil

• 1 small onion, diced

• 1 lb. ground pork

• 1 lb. ground beef

• 1/2 tsp. ground allspice

• 1/4 tsp. grated nutmeg

• 1 tbsp. kosher salt

• 1/4 tsp. freshly ground black pepper


• 4 tbsp. (1/2 stick) unsalted butter

• 4 tbsp. flour

• 2 2/3 c. beef broth

• 1/2 c. heavy cream

• 1/3 c. sour cream

• 2 tsp. Worcestershire sauce

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. fresh lemon juice

• Lingonberries or raspberry jam

• Roughly chopped fresh parsley, optional


Preheat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper.

Whisk egg and 1/2 cup cream together in a medium-sized bowl. Add bread cubes and set bowl aside

Warm oil in small saucepan over medium-low heat. Add onion and sauté until soft, about 7 minutes.

In a standing mixer fitted with paddle attachment, beat pork, beef, allspice, nutmeg, salt and 1/4 teaspoon black pepper on high speed, scraping bowl as necessary, until mixture is smooth and pale, about 2 minutes. Add bread mixture and sautéed onions and beat on low speed until combined, about 3 minutes.

Remove mixture and use hands to form it into a loaf on the prepared baking sheet. Bake in oven for about 45 minutes or until internal temperature reaches 155 degrees.

To make the gravy: While meatloaf cooks, melt butter in large saucepan over medium-high heat. Add flour and whisk constantly for about 2 minutes.

Mix in broth, whisking away any lumps, and bring to boil. Reduce heat to medium and cook, whisking now and then, until sauce has thickened, about 10 minutes.

Add 1/2 cup cream, sour cream, Worcestershire and 1/4 teaspoon pepper and bring to a boil.

Reduce heat to medium and cook until sauce is thick enough to coat a spoon, about 10 minutes. Stir in lemon juice and adjust seasoning if necessary.

To finish meatloaf: Remove baking sheet from oven and let meatloaf rest, uncovered, for 10 minutes.

Slice loaf, cover each piece with some gravy and a dollop of lingonberries or raspberry jam. Sprinkle parsley on top.

Nutrition information per serving:

Calories 800 Fat 60 g Sodium 2,280 mg

Carbohydrates 19 g Saturated fat 28 g Total sugars 4 g

Protein 49 g Cholesterol 280 mg Dietary fiber 1 g

Exchanges per serving: 1 carb, 7 medium-fat protein, 5 fat.