Moroccan meatloaf via

Since our holiday and moving house, I’ve found it a bit tricky to get back into the groove of grocery shopping, meal planning and actually making different things for dinner. We’ve had an awful lot of spag bol, sausages, slow-cooker meals and Mexican since we moved in. I’ve vowed to be more organised and try to stick to a bit of a plan so I only buy what we need.

Note the word ‘try.’ I don’t think I’ll ever be a true meal planner. I can have a rough guide but if if comes to the day I’m meant to have X and I don’t feel like it, there will be changes.

Moroccan meatloaf via

The night we were meant to have Moroccan meatloaf I was feeling rather lazy so we ended up with spag bol but the next day I was super organised and whipped this up in the morning. While it was cooking away in the oven there was a lovely warming smell coming from the kitchen. Some people might balk but I love cinnamon combined with meat. It adds something extra special.

Moroccan meatloaf via

Of course I tweaked the recipe a little, adding less meat and more veges to bulk it up and because I didn’t have the 500g the recipe called for. It was meant to be served with some sort of chutney (which I actually bought but forgot about) but when I smelled it cooking, yoghurt sauce immediately sprung to mind.

Moroccan meatloaf via

I just mixed up a little natural yoghurt with lemon juice (surprise surprise) and dolloped it onto the meaty slices. The flavour combination reminded me of lamb boureks from Mecca Bah – one of my favourites. Seeing as there were lots of vegetables packed into the juicy loaf, I served mine simply with some roasted sweet potato chips. It was just as good for lunch the next day and I think two slices wedged into a ciabatta would make a pretty tasty lunch too. You can also slice it up and freeze for lazy meals. Enjoy!

What about you? Do you meal plan? Do you stick to it?

Moroccan meatloaf via

Moroccan meatloaf

Moroccan meatloaf

Yield: 10
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes



  • 350g (12.5oz) lean beef mince
  • 1 onion, finely chopped
  • 1/2 capsicum, finely chopped
  • 4 small mushrooms, finely chopped
  • 1 cup dry breadcrumbs
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 free-range egg, beaten
  • 2 tbsp tomato paste
  • 1 tbsp chopped flat-leaf parsley
  • salt & pepper

Yoghurt sauce

  • 1/2 cup natural yoghurt
  • 1 tbsp lemon juice
  • a little lemon zest
  • parsley to serve


  1. Pre-heat the oven to 180C (390F) fan-forced and line a loaf tin with aluminium foil.
  2. Place all the ingredients for the meat loaf in a large bowl and use your hands (with gloves so you don't get it under your fingernails) to mix it all together.
  3. Press the mixture into the lined loaf tin and flatten out the top.
  4. Cover with another sheet of foil.
  5. Stand the tin in a shallow baking dish and very carefully pour 4cm of boiling water into the dish then put it all in the oven.
  6. Bake for 70 minutes then remove the foil and drain off any excess liquid then return the loaf to the oven, uncovered for 10 minutes.
  7. Leave it to rest in the tin for 30 minutes before serving.
  8. Slices can be frozen individually wrapped.
  9. To make the sauce, combine all the ingredients.


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