Serve with optional Pomegranate BBQ sauce (recipe below), ketchup or just the drippings from the meatloaf itself. Serves 6-8.
2 pounds ground lamb
1 pound ground beef
2 tablespoons olive oil
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
2 tablespoons chopped garlic (about 6 cloves)
2 tablespoons minced fresh ginger (3-inch piece)
1¼ teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon cayenne
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
1¼ cups dried bread crumbs
2 small eggs
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.
Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro and mint. Transfer to a 1½ quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan. Bake the meatloaf for 1½ hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice.
POMEGRANATE BBQ SAUCE
Ingredients: 1½ cups ketchup
¼ yellow onion, minced
1 tablespoon pomegranate molasses
½ chipotle chile in adobo sauce, minced
1½ teaspoons of adobo sauce
½ teaspoon sugar
Combine all ingredients in a small saucepan. Bring to simmer on low heat and cook for 5 minutes just to let the flavors blend. Remove from heat and let cool to room temperature before serving. Makes 1½ cups.
— Adapted from simplyrecipes.com