Moroccan meatloaf
Spiced with fragrant Moroccan flavours, this Moroccan Meatloaf is a delicious twist on a classic family dinner. It’s easy to make, packed with warm spices, and perfect for a midweek meal that will have everyone coming back for seconds.
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Servings: 10
Calories: 158kcal
Ingredients
Meatloaf
- 350 g 12.5oz lean beef mince
- 1 onion finely chopped
- ½ capsicum finely chopped
- 4 small mushrooms finely chopped
- 1 cup dry breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 free-range egg beaten
- 2 tablespoon tomato paste
- 1 tablespoon chopped flat-leaf parsley
- salt & pepper
Yoghurt sauce
- ½ cup natural yoghurt
- 1 tablespoon lemon juice
- a little lemon zest
- parsley to serve
Instructions
- Pre-heat the oven to 180C (390F) fan-forced and line a loaf tin with aluminium foil.
- 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.
- Press the mixture into the lined loaf tin and flatten out the top.
- Cover with another sheet of foil.
- 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.
- 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.
- Leave it to rest in the tin for 30 minutes before serving.
- Slices can be frozen individually wrapped.
- To make the sauce, combine all the ingredients.
Nutrition
Calories: 158kcal | Carbohydrates: 11g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 141mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
