This is one of the other Ottolenghi dishes I made a few days ago with the Cabbage and Ginger Cream. Although from 2 different cookbooks they went together so well! I’ve never actually made meatloaf, always afraid that you’ll get a big dry lump of ground meat, but that’s totally not the case for Ottolenghi’s version.
I did tweak the sauces a bit though, I felt the tahini sauce could be a little creamier so I added yoghurt, and I still had a bunch of mint left, so I added it to the tomatoes. Because we all know: mint and lamb are a great match!.
Talking about the tomato sauce, I love the technique used here. The tomatoes are grated so all the juice and pulp are left behind and you can discard the skin. All you need is some salt and pepper (and in this case mint) and you’ve got a super simple and fresh tomato sauce. I’ll definitely use this technique again!
You can eat the meatloaf straight away with some veggies and flatbread or you can even eat it cold, sliced up in a sandwich. I served it with Ottolenghi’s Cabbage, Ginger Cream and Numbing oil (recipe here) with some homemade whole-wheat parsley flatbread.
Lamb Meatloaf with Tahini Yoghurt Sauce and Tomatoes with Mint
(11 votes, average: 4.09 out of 5)
Loading...Ingredients
- The Lamb Meatloaf
- Olive oil
- 1 courgette, roughly chopped (± 160 g)
- 1 carrot, roughly chopped (± 100 g)
- 1 onion, roughly chopped(± 180 g)
- 2 tomatoes, roughly chopped (± 120 g)
- 500 g minced lamb (at least 20% fat)
- 2 garlic cloves, roughly chopped
- 80 g pecorino or another hard, salty cheese, finely grated
- 50 fresh breadcrumbs (± 2 slices)
- 2 eggs
- 2 tbsp tomato purée
- 2 tsp cumin powder
- 2 tsp piment powder
- 1 tsp salt
- Tahini Yoghurt Sauce
- 100 g tahini
- 1 tbsp lemon juice (or to taste)
- 2 tbsp yoghurt (or to taste)
- 70 ml water
- 1-2 garlic cloves, grated
- Pepper & Salt to taste
- Tomato sauce
- 1 large tomato, grated and skin discarded
- Small bunch mint, finely chopped
- Pepper & Salt to taste
Instructions
The Lamb Meatloaf
Preheat the oven to 190°C.
Grease a bread or pie tine (± 20 x 10 cm) with some olive oil.
In a blender add the following ingredients: courgette, carrot, onion, tomato and garlic. Blend until it looks like the consistency of minced meat.
Pour the vegetables into a sieve and with the back of a ladle press out as much juice as possible.
In a large bowl mix the veggie mixture, minced meat, pecorino, breadcrumbs, eggs, tomato purée, spices and 1 teaspoon salt.
Mix well so it's all blended evenly.
Scoop it into the baking tin and press down well.
Place the baking tin in a large roasting pan with high edges. Carefully pour in boiling water around the baking tin, making sure no water is spilled on the meat mixture. The water should come half way the height of the meat mixture.
Place it all in the oven and bake for 1 hour and 10 minutes. (In the meantime you can continue with the sauces, see below)
When done, take out of the oven and let it rest for 10 minutes.
Pour out and discard the juices, and remove the meatloaf from the baking tin onto a serving plate.
Tahini Yoghurt Sauce
In a small bowl mix the tahini with the garlic and lemon juice.
Slowly whisk through the water and the yoghurt.
Taste and season with pepper & salt to your liking.
Tomato sauce
Grate the tomato on a medium grater, it might be easier to make a small slice on the side to get it going.
Great until all the pulp and juices are out and you're just left with the peel, which you can discard.
Season with pepper and salt and when ready to serve mix through the mint.
Plating up
Place the meatloaf on a serving tray and drizzle over about 1/3 of the tahini sauce and the a few tablespoons of the tomato sauce.
Leave the sauces in bowls on the table so people can add more to their liking.
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