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Lamb Meatloaf

Moroccan Lamb Meatloaf

Easy, mix it and shove it in the oven. It's full of fibre and vegetables. If you like you can replace the quinoa with breadcrumbs
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 6


  • 1 kg lamb mince
  • 150 gm onion diced
  • 1-2 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • 2 tablespoons cumin ground
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground pepper
  • 1 teaspoon salt
  • 5 tablespoons tomato paste
  • 1 cup quinoa cooked cooled
  • 1 cup carrot grated
  • 2 teaspoons zatar or dukkah
  • 40 ml olive oil


  • Set the oven to 180 C / 350 F. You will need a small loaf tin sprayed or oiled . Mix all of the ingredients except the zataar and the olive oil together in a big bowl.
  • (Just a little secret. When mine is well mixed I take a little piece out and fry it in a fry pan to check if it has enough spice and flavour)
  • Squash the meat loaf into the loaf tin (well oiled or spayed)and rub or sprinkle over the olive oil and the zatar. Cover with foil.
  • Bake for approximately 60 minutes then remove the foil. Drain off some of the excess liquid that has gathered then bake a further 10 minutes uncovered, or until a skewer or knife inserted comes out very hot ( use a thermometer if you have one it needs to be around 80 C/ 170 F )