Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion , chopped
• 1 large carrot , peeled and chopped
• 1 large stalk celery , chopped
• 6 cloves garlic , chopped
• 1 , 3 inch
• 1.25 teaspoons kosher salt
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons freshly ground black pepper
• 2 pounds ground lamb
• 1 pound ground beef
• 1.25 cups dry bread crumbs
• 0.25 cups chopped fresh cilantro
• 2 large eggs
• 2 tablespoons chopped fresh mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
3. 3 Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
4. 4 Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
5. 5 Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
6. 6 Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
7. 7 Unmold meatloaf onto a large plate. Slice and serve with the sauce.

Nutrition per serving