I've got a fantastic harissa lamb meatloaf to share with you and I think you're going to love this one. Super easy to make and absolutely incredible flavor. And bonus for crust lovers: the meatloaf is a free-form loaf shape and gets an amazing crust on the outside while it's cooking. So let's get started.
What is Harissa? (Apparently, you've been living in a cave like me)
I was in denial for a while about harissa. Got so, so tired of hearing about it constantly. Harissa this, harissa that. I refused to explore it, but eventually it found me in my cave and got in my head a little. So, I found myself in possession of a jar of it and ended up making this very tasty harissa chicken thighs with yogurt you may also like. I mean, if you have the jar of harissa you might as well have a couple of recipes on hand to use it for, right?
The origin of harissa is North African according to Wikipedia. It's a smokey chili paste that ranges from mild to spicy. It typically contains dried red chilies, garlic, citrus of some kind, spices like cumin and coriander, and oil. The brand I used is Tunisian and harissa is the largest export of that country.
There are many varieties to chose from at your local grocery store and I found that some are more pasty then others. Some are slightly more saucy. In terms of flavor, the main difference between other chili pastes - like Huy Fong's Sambal or Garlic Chili Paste - and harissa, is the smokey and slightly tangy flavor. It's distinct. You can use this for marinades, toppings, stir fry's - it will taste great on any protein in my opinion.
It's Meatloaf Season So You Might as Well Give Into It
It's fall here in New England so we're all getting ready to hunker down in our flannel shirts and Carhartts and eat meat for the next six months. We do love our winter comfort foods in Massachusetts and meat comes to mind a lot as the weather gets colder.
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Meatloaf is probably one of the most comforting of the comfort foods and I can't think of a better accompaniment than mashed potatoes. Hi - it's me with a side note just to let you know that potatoes are my favorite food in the world. If you decide to look around my website, anywhere there is a potato recipe - or a mention of potatoes - I sort of go off on a tangent. They're just so delicious and versatile and I love them every which way!!
Some Chef Tips About Harissa Lamb Meatloaf
- The great thing about this recipe is you can make it with ground lamb, but you could also use ground beef if you prefer. Lamb can get a little expensive too, so ground beef is a good alternative. I would use 80/20 blend if you go that way.
- If you don't like cilantro you shouldn't make this recipe.
- You can use plain breadcrumbs (I typically use Progresso, but used Whole Foods 365 for this and it worked great).You can also use plain panko bread crumbs too if that's what you have on hand.
- If you already have your favorite brand of harissa you can use that. If you're new to harissa, there is a picture of the jar I used above which I ordered on Amazon.
Are You Looking for More Comfort Foods?
Oh, you are? Well, funny you should mention it because if you are looking for more meaty delights, you should absolutely consider my Moroccan-Spiced Phyllo Meat Pie which I can seriously eat for days. I also have the fantastic Mrs. Mann's Steak & Sausage Pie which I make several times throughout the fall and winter. And let us not forget Winter Comfort Food: Shepherd's Pie (My Way) which can feed a large group OR makes a great option to portion off and freeze for another time.
Easy Steps for Making Harissa Lamb Meatloaf
Harissa Lamb Meatloaf
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 portions 1x
Description
This harissa lamb meatloaf is such a great comfort food for those cold fall and winter nights. Easy to make and bursting with flavor. You can also use ground beef in place of the lamb if you prefer!
Ingredients
- ½ cup onions, finely diced
- ½ cup chopped cilantro (about ½ a bunch)
- 1 tablespoon garlic, finely diced (2 large cloves)
- 2 heaping tablespoons harissa
- 2 pounds ground lamb
- 2 large eggs
- 1 cup plain breadcrumbs (panko works too)
- 1 teaspoon salt
- ¼ teaspoon pepper
Optional mashed potatoes:
- 4 medium Yukon (yellow) potatoes
- 4 tablespoon butter
- ½ to ¾ cup warm milk
- Salt and pepper to taste
NOTE: You will need parchment paper for this recipe
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Instructions
- Finely dice the onion. You’ll need about half an onion for this. Cut a medium onion in half, then slice into half-moon slivers. Rotate slivers and dice down into smaller bits from there. Get them as fine as you can – almost a mince. Put in a bowl.
- About half a bunch of cilantro should be enough to chop down to make ½ cup. This should be chopped fine as well. Put in bowl with onion.
- Finely dice the garlic. It takes about 2 large cloves to get a tablespoon. Put in the bowl with the onion and cilantro.
- Add two heaping tablespoons of harissa to the bowl and mix all the ingredients together to make a paste. Set aside.
- In a large mixing bowl add the ground lamb, eggs, breadcrumbs, salt, pepper, and harissa paste. It’s best to wear gloves here if you have them. Mix together with your hands until everything is well combined, but don’t overmix.
- Transfer to a parchment paper-lined sheet pan and shape into an oval loaf shape.
- Bake in a preheated over at 400 degrees for about 50-55 minutes. Internal temperature of the meatloaf should be 165 degrees. Meatloaf will have a gorgeous crust on the outside when done.
- Once out of the oven, let the meatloaf rest 10 minutes or so before cutting into it.
- If you are using the fresh parsley garnish you should chop that now.
- If you are making the mashed potatoes – do so while the meatloaf is in the oven. Here are the steps: 1. Peel and cube the potatoes (make sure pieces about the same size). 2. Put into a large pot of water and turn heat to high. The whole process of cooking until fork tender should be about 25-30 minutes. If boiling too intensely at high heat – turn it down a bit. 3. Warm the milk in the microwave. 4. Drain water from pot when potatoes are cooked through. I usually put the potatoes back in the pot they cooked in. 5. Add warm milk, butter, salt and pepper to the potatoes. 6. Use a handheld blender to mix the potatoes to your desired consistency or use a hand-masher if you don’t have electric one.
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