1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside.

2 Heat the Extravagonzo Red Chili Culinary Oil in a large skillet over medium-high heat. Add the onion, carrot, celery, Catch a Fire Jalapeno Garlic , and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, Catch a Fire Curry Powder, Dave’s Ancho Powder, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.

3 Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.

4 Bake the meat loaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serve with the drippings from the meatloaf itself. Very good served with rice pilaf.

Serves 6-8.