I take inspiration from North Africa to give this all-American dish an exotic twist. This is as delicious served with classic mashed potatoes as it is with couscous. To get a perfect meat loaf shape and yummy glazed sides, I use a loaf pan to shape the meatloaf and then invert it out of the pan and onto a baking sheet to cook it.
1. To make the glaze: Whisk together the ketchup, lemon zest and juice, garlic, sugar, red pepper flakes, and 1/4 tsp cinnamon in a small bowl. Set aside.
2. Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and set aside.
3. To make the meat loaf: In a large bowl, whisk together the eggs, ketchup, cilantro, ginger, cumin, 1/4 tsp cinnamon, salt, and pepper. Add the oats and stir to combine, then add the ground beef, breaking it up into small pieces as you add it to the bowl, and stir with a wooden spoon (or your hands) until well combined.
4. Line a 9 x 5-inch loaf pan with two long sheets of plastic wrap so the whole pan is covered and you have long plastic handles (this makes it easier to get the loaf out of the pan). Pat the meat mixture into the prepared loaf pan and then flip it upside down onto the prepared baking sheet. Pull off the loaf pan and remove the plastic wrap. Brush some glaze over the meat loaf (be sure to get the ends and sides). Bake in the oven until the internal temperature reads 160 degrees F. and the meat loaf is cooked through (it will be pinkish from the ketchup), 45 minutes to 1 hour, brushing with more glaze halfway through. Turn the broiler to high and brown the top until sizzling, 1 to 2 minutes. Let the meat loaf rest for 10 minutes before slicing and serving.