Moroccan Meatloaf

Heat oven to 350. Heat olive oil in large pan over medium., then add the onions. Cook, stirring occasionally, for 5 min. Add garlic and stir for another minute or two. Add celery, carrots and ginger and cook for about 5 min, adding more olive oil as needed to make sure ingredients are well coated and softening. Add the spices and salt, stirring well. Add tomato paste and cook for another 5 min, stirring well and scraping the bottom of the pan. Once mix is cooked, remove pan from heat and let cool for about 5 min. Meanwhile, combine in large bowl the fresh herbs and the eggs and bread crumbs. Add ground lamb and the cooked mix. Mix well with clean hands until well blended. Place mix in 9 x 5 loaf pan and cover w foil. Create a water bath by placing the loaf pan into a larger baking pan and filling halfway up w water. Put meatloaf pan in water into the oven and bake until internal temp reaches 140 degrees. Remove pans from oven, lift loaf pan out and let cool for at least 5 min, discarding excess grease if necessary. For sauce, mix yogurt, lemon juice and pine nuts together and serve on the side.
Olive Oil 2+ T

Onion 1 med. diced (1 c)
Garlic Cloves 12 minced
Celery 1/2 c minced
Ginger Root 1/3 c peeled and minced
Cumin 2 T ground
Smoked Paprika 2 T
Coriander 1 T ground
Cinnamon 1 T ground
Salt 1 tsp
Tomato Paste 7 T
Cilantro 1/2 c chopped fresh
Mint 1/2 c chopped fresh
Parsley 1/2 c chopped fresh
Eggs 2 lightly beaten
Whole wheat bread crumbs 1 c
Ground lamb 2 lb
For Sauce:
Pine nuts 1/2 c toasted in 350 oven til golden (5-7 min) chopped
Yogurt 1 c plain Greek
Lemon Juice 3 T fresh