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
Units
Scale
- 1/2 cup onions, finely diced
- 1/2 cup chopped cilantro (about 1/2 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
- 1/4 teaspoon pepper
Optional mashed potatoes:
- 4 medium Yukon (yellow) potatoes
- 4 tablespoon butter
- 1/2 to 3/4 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.
