Moroccan-Spiced Meatloaf
Dairy free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
This Moroccan-inspired meatloaf is a flavour-packed family meal made with lamb mince, warming spices, and liver for an extra nutrient boost.
This Moroccan-spiced meatloaf is a nourishing twist on a classic, infused with warm spices, soft carrot, and the goodness of lamb. It’s perfect for the whole family—and a great way to introduce liver in a more approachable form.
You can use fresh chicken or beef liver if you have it on hand, or for a fuss-free alternative, try using desiccated liver powder from Cell Squared (discount code BOOBTOFOOD).
It’s ideal as a toddler-friendly dinner served alongside soft roast veggies, mashed sweet potato or couscous, and leftovers make great lunchbox slices the next day.
Age suitable:
Suitable from around 8 months+ once your baby is managing texture and has tolerated common allergens such as egg, sesame, and onion. Omit added salt for babies under 12 months.
Serving suggestions:
Serve warm with soft roast vegetables, couscous, or mashed potato. Leftovers can be sliced into fingers for baby-led feeding or packed into lunchboxes for toddlers and adults.
Storage suggestions:
Store in the fridge in an airtight container for up to 3 days. Leftovers can be frozen in portions for up to 2 months—defrost and reheat until piping hot throughout before serving.
Ingredients
500 grams lamb mince
2 to 4 tablespoons chicken or beef liver, finely diced or grated (or use desiccated liver powder as a substitute, see notes)
1 egg
2 teaspoons Ras el hanout spice mix
1 medium carrot, grated
1/2 cup sourdough breadcrumbs
1 small brown onion, finely diced
1 garlic clove, minced
1 teaspoon salt
1 teaspoon sesame seeds for sprinkling
Method
Preheat the oven to 170 degrees Celsius. In a large bowl, add the lamb mince, liver, egg, ras el hanout, grated carrot, breadcrumbs, diced onion, garlic, and salt if using.
Mix well using clean hands until fully combined. Transfer the mixture to an oiled or lined baking dish and press down firmly to shape into a loaf.
Sprinkle the top with sesame seeds and bake for 35 minutes, or until cooked through and golden on top.
Allow to rest slightly before slicing and serving.
Ingredient swaps:
If you don’t have fresh liver, you can use desiccated liver powder from Cell Squared—about 2 tsp.
Liver can also be omitted if you prefer.
Lamb mince can be swapped for beef or chicken mince.
Sourdough breadcrumbs can be replaced with rolled oats or gluten-free crumbs.
Ras el hanout can be swapped for a mild Moroccan blend or a mix of ground cumin, paprika, coriander and cinnamon.
Omit sesame seeds for sesame allergies or replace with finely chopped parsley.
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