Moroccan-Spiced Cold Meatloaf Recipe. Gluten-Free

Cold Meatloaf Sandwiches is what we grew up eating in Morocco

We loved it and took it with us to the beach for lunch.

Meatloaf is a huge crowd pleaser. But have you tried giving a real chance to Cold Meatloaf? Bake it and slice it like a charcuterie, and serve with condiments, and you give it a whole new lease on life!

I only ask that you leave ketchup and all tomato products out of the Cold Meatloaf equation, so as to give other condiments a real chance to compliment it.

My cold Meatloaf Recipe will seem to you somewhat quirky at first (Cook it low and slow? Cornmeal? Nutritional yeast?) but wait till you see how delicious it tastes. The cornmeal binds the meatloaf tightly, and makes it very compact and very sliceable, plus Gluten-Free! Cold Meatloaf is fantastic with a salad or in sandwiches.

My Cold Meatloaf has very assertive Moroccan overtones: I recommend them. Ras El Hanout is a wonderful Moroccan Spice mixture, very easy to find in all specialty grocery stores, or online, and if you don’t find it, keep going and replace it with my suggested mixture.


  • 1 large onion
  • 1 large bunch flat parsley
  • 6 sprigs cilantro, tough stems removed
  • 2 pounds lean ground beef
  • Optional, but terrific if you happen to have some lying around: 1 cup chopped liver, homemade or good quality store-bought
  • 1 cup fine cornmeal
  • 2 eggs
  • 1/4 cup nutritional yeast
  • 3 tablespoons Ras El Hanout (or the equivalent: a mixture of nutmeg, allspice, turmeric, cumin, ground pepper)


Preheat the oven to 275 degrees. In a food processor, finely grind the onion, parsley and cilantro. Transfer the ground mixture to a mixing bowl. Add all remaining ingredients and combine thoroughly by hand. Pack the mixture tightly in a greased Pyrex dish with a tight lid (that is the secret of the cold meatloaf's wonderfully moist texture). Bake for two hours, or a drop longer, until the top is barely firm. Chill the meatloaf, then slice thin. Arrange the cold meatloaf slices on a cutting board, and arrange nicely with your favorite condiments: I used chutney, Hummus and Tehina Dip, cornichons, Dijon Mustard and a cabbage pickle, but you need not have so many garnishes; one or two will suffice. Serve with Baguette and a good salad.

Yield: 8 servings

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