from Dishing Up The Dirt
Meatloaf
2 pounds ground lamb
1 medium sized red onion, finely chopped (about 1 cup)
1/4 finely chopped parsley
2 large cloves of garlic, minced
2 large eggs
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
hefty pinch of salt
Tahini Sauce
1/3 cup well stirred tahini
1 1/2 tablespoons red wine vinegar
1 clove of garlic, minced
1 teaspoon dried parsley
pinch of crushed red pepper flakes
pinch of salt
4-5 tablespoons water
Beet Relish
2 medium sized beets, quartered
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove of garlic, minced
salt and pepper to taste
Preheat the oven to 375F. Grease an 10 x 5 inch loaf pan and set aside.
In a large bowl mix together the lamb, onion, parsley, garlic, eggs, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared loaf pan. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan (this is important as it will help keep the meat moist since lamb is on the leaner side). Bake until the loaf is golden brown and cooked through. About 1 hour and 10 minutes.
While the meatloaf is cooking prepare your tahini sauce. Combine the tahini, vinegar, garlic, parsley, crushed red pepper flakes, salt and water. Whisk vigorously until smooth (this works great with an immersion blender). Taste for seasonings and adjust as needed.
Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, parsley, salt and pepper.
Once the meatloaf is cooked, remove the pan from the water bath and leave it on the counter to cool down for about 10 minutes. Drain the liquid and fat from the loaf pan and then use a spatula or butter knife to loosen the loaf from the pan. Place the loaf on a cutting board and drizzle it with half of the tahini sauce. Then spoon over the beet relish and drizzle with additional sauce as desired. Slice and serve.