Equipment
* optional
Ingredients
Vegetables and Aromatics
- 150 g yellow onion, grated or finely diced
- 100 g carrot, peeled and grated
- 3 garlic, minced
- 15 g fresh ginger, peeled and minced
- 15 ml olive oil
Meat and Binders
- 900 g ground lamb, chilled
- 60 g panko breadcrumbs
- 60 ml beef broth
- 2 egg, lightly beaten
Spices and Herbs
- 10 g ras el hanout
- 5 g ground cumin
- 3 g ground coriander
- 4 g smoked paprika
- 12 g kosher salt
- 3 g black pepper, freshly ground
- 15 g fresh parsley, finely chopped
- 15 g fresh cilantro, finely chopped
- 10 g fresh mint, finely chopped
Glaze
- 60 g apricot preserves
- 30 g harissa paste
- 30 g tomato paste
- 15 ml apple cider vinegar
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the grated onion, grated carrot, minced garlic, and minced ginger. Sauté until the vegetables have softened and their moisture has largely evaporated, about 8 minutes.
Transfer the sautéed vegetables to a large mixing bowl and allow them to cool to room temperature for about 10 minutes.
In a small mixing bowl, combine the panko breadcrumbs and beef broth. Let the mixture sit for 5 minutes so the breadcrumbs can fully absorb the liquid.
Add the ground lamb, beaten eggs, soaked breadcrumbs, ras el hanout, cumin, coriander, smoked paprika, salt, black pepper, parsley, cilantro, and mint to the cooled vegetables. Gently mix with your hands until the ingredients are just combined, being careful not to compress the meat.
Transfer the meat mixture to the prepared baking sheet. Use your hands to shape it into an even, free-form loaf measuring roughly 22 by 12 centimeters.
Whisk together the apricot preserves, harissa paste, tomato paste, and apple cider vinegar to create the glaze. Use a pastry brush to apply half of this glaze evenly over the top and sides of the meatloaf.
Bake the meatloaf in the preheated oven for 45 minutes. Remove briefly to brush the remaining glaze over the loaf, then return to the oven for another 15 minutes, or until a meat thermometer inserted into the center reads 71°C (160°F).
Remove the meatloaf from the oven and allow it to rest on the baking sheet for 15 minutes before slicing. This resting period is critical for structural integrity and moisture retention.
Chef's Notes
- Sweating the carrots, onions, garlic, and ginger before adding them to the meat mixture removes their raw bite and enhances their natural sweetness, providing essential flavor depth to the finished loaf.
- Forming the meatloaf free-form on a baking sheet rather than pressing it into a traditional loaf pan allows the excess fat to drain away as it cooks and maximizes the surface area for the caramelized glaze.
- The panade technique using panko breadcrumbs soaked in broth is essential for a tender texture. It traps moisture inside the loaf, preventing the lean ground lamb from drying out during the long baking time.
- Always use a digital meat thermometer to check for doneness. Pulling the meatloaf from the oven at exactly 71 degrees Celsius ensures it remains perfectly juicy and safe to eat.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag.
Reheating: Reheat slices in a 175°C (350°F) oven for 10-15 minutes, or pan-fry in a lightly oiled skillet for crispy edges.
