Servings: Makes 8 servings
Ingredients 2 tablespoons butter2 carrots , finely diced1 onion , finely chopped1 zucchini , finely diced2 cloves garlic , crushed into a paste2 teaspoons ground cardamom1 teaspoon cumin1/2 teaspoon cinnamon1/4 teaspoon ground red pepper (cayenne)1/4 teaspoon freshly ground black pepper1 pound ground chuck1 pound ground lamb or 1 additional pound ground chuck2 eggs1 cup fresh breadcrumbs1/2 cup plus 2 tablespoons ketchup1/3 cup plain yogurt2 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.