Moroccan Lamb Meatloaf

• 1 large onion, minced (2 cups)
• 1 cup rolled oats
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 3 tablespoons plain yogurt
• 2 tablespoons tahini
• 4 large cloves garlic, chopped
• 2 teaspoons ground allspice
• 1 1/2 teaspoons ground toasted cumin (see box page 192)
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 1/2 pounds ground lamb
• 1 1/2 tablespoons harissa (see Note)
• 1 1/2 tablespoons tomato paste

1. Position a rack in the center of the oven and heat to 350F.
2. Line a large rimmed baking sheet with parchment or a nonstick liner and set aside.
3. Combine the onion, oats, cilantro, mint, yogurt, tahini, garlic, allspice, cumin, paprika, and cayenne in a large bowl, along with 4 teaspoons salt and 1 1/2 teaspoons pepper.
4. Mix well to blend.
5. With your hands, break the lamb into small chunks and add to the bowl.
6. Mix gently but thoroughly; overmixing will make the meatloaf tough and dry.
7. When all the ingredients are evenly combined, transfer to the baking sheet and shape into a flat loaf about 13 by 6 by 1 1/2 inches.
8. Bake until an instant-read thermometer registers 150F at the thickest part of the loaf, 55 to 60 minutes.
9. Meanwhile, combine the harissa and tomato paste in a small bowl.
10. When the meatloaf is done, brush the mixture over the loaf and bake for 10 to 15 minutes longer, or until the internal temperature reads 165F.
11. Let the loaf rest for at least 15 minutes before slicing (longer is better, as the pooled juices will be reabsorbed into the meatloaf).
12. Harissa is a chile-and-spice paste that hails from North Africa.
13. For a slightly different effect, you could substitute Asian chile-garlic sauce.

onion, rolled oats, fresh cilantro, fresh mint, plain yogurt, tahini, garlic, ground allspice, cumin, paprika, cayenne pepper, kosher salt, ground lamb, tomato paste

Taken from www.epicurious.com/recipes/food/views/moroccan-lamb-meatloaf-388331 (may not work)