Servings: Makes 8 servings
- 2 tablespoons butter
- 2 carrots , finely diced
- 1 onion , finely chopped
- 1 zucchini , finely diced
- 2 cloves garlic , crushed into a paste
- 2 teaspoons ground cardamom
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chuck
- 1 pound ground lamb or 1 additional pound ground chuck
- 2 eggs
- 1 cup fresh breadcrumbs
- 1/2 cup plus 2 tablespoons ketchup
- 1/3 cup plain yogurt
- 2 teaspoons salt
In a 12-inch nonstick skillet, melt the butter over medium heat. Add the carrots, onion, and zucchini and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the garlic and cook 1 minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, and black pepper; cook 30 seconds. Set the vegetable mixture aside to cool slightly.
Preheat the oven to 375°F. In a large bowl, combine the beef, lamb, eggs, bread crumbs, 1/2 cup ketchup, yogurt, salt, and cooked vegetable mixture just until well blended but not over-mixed.
Line a jelly roll pan or rimmed baking sheet with foil. Shape the meat-and-vegetable mixture into a 10" x 5" loaf on the prepared pan, pressing firmly. Brush the remaining 2 tablespoons ketchup on top and sides of the meat loaf. Bake 1 hour 15 minutes. Let the meat loaf stand 10 minutes to set juices for easier carving.