Secret ingredient in this meatloaf? Lamb

If you love a certain food, there is probably a day set aside to celebrate it.

Somewhere out there in the Internet, Oct. 18 was set aside for meatloaf appreciation. I haven't gotten any alerts about this year's celebrations, so I am taking things into my own hands with this fantastic recipe, which infuses a lot of warm, exotic spices (including saffron) into a mixture of lamb and beef.

I can't imagine a gentler way to introduce people to the deliciousness of lamb.

The meatloaf is wonderful on its own, but with a little extra effort, you can add a pomegranate and chipotle-based sauce that makes things even more complex.

Any leftovers should go in a sandwich made with pita bread.

If you are wondering what to do for dessert, Oct. 18 also happens to be National Chocolate Cupcake Day.

Moroccan Meat Loaf

This recipe originated from Houston chef Monica Pope and appears in The Niman Ranch Cookbook by Bill Niman and Janet Fletcher.

2 tablespoons olive oil

1 large yellow onion, minced

1 large carrot, finely chopped

1 large stalk celery, finely chopped

2 tablespoons minced garlic (about 6 cloves)

2 tablespoons minced fresh ginger (3-inch piece)

1¼ teaspoon kosher salt

1 teaspoon sweet paprika

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ teaspoon saffron threads

¼ teaspoon cinnamon

¼ teaspoon freshly ground black pepper

1¼ cups dried bread crumbs

2 large eggs

¼ cup chopped fresh cilantro

2 pounds ground lamb

1 pound ground beef (80 percent lean)

Pomegranate BBQ Sauce (recipe follows), optional

Heat oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, cayenne, saffron, cinnamon and pepper. Cook for another 2 minutes to release flavors then remove from heat and let cool.

While vegetables are cooling, preheat oven to 350 degrees. In a large bowl, mix the vegetables, bread crumbs, cilantro and eggs together. With your hands, mix in lamb and beef until everything is thoroughly incorporated.

Transfer to a large loaf pan (about 15 inches long, 5 inches wide and 4 inches tall) or divide meat into two regular 9-inch-by-5-inch loaf pans. Set loaf pan(s) in a large baking pan and pour hot water in the pan to reach halfway up the sides of the pan.

Bake meat loaf for 90 minutes, or until firm and cooked through to 165 degrees. If you are baking in two loaf pans check the meat early as it may be done in less time. Let rest for 15 minutes before unmolding onto a plate and slicing. Serve with sauce.

Makes 8 to 10 servings.

Pomegranate BBQ Sauce

3 cups ketchup

½ small onion, minced

2 tablespoons pomegranate molasses

1 chipotle chile in adobo sauce, minced

1 tablespoon adobo sauce

1 teaspoon sugar

Combine ketchup, onion, pomegranate molasses, chipotle chile, adobo sauce and sugar in a small saucepan. Bring to a boil over low heat. Simmer for 5 minutes to blend the flavors. Transfer to a serving bowl and allow the sauce to come to room temperature before serving.

Makes about 3 cups.