MOROCCAN MEATLOAF WITH LEMON HONEY GRAVY AND ZUCCHINI COUSCOUS
Provided by Rachael Ray : Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F.
- In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
- Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
- Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
MOROCCAN-INSPIRED MEATLOAF
The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up! Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
Provided by bstotts
Categories Meatloaf
Time 2h35m
Yield 12
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
- Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
- Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
- Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
- Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
- Unmold meatloaf onto a large plate. Slice and serve with the sauce.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 20.1 g, Cholesterol 104.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 7.3 g, Sodium 706.2 mg, Sugar 9.6 g
SPICED LAMB MEATLOAF
Plain old meatloaf gets a major flavor boost in a lamb and beef meatloaf recipe with Moroccan-inspired spices, plus a sweet and savory ketchup and pomegranate molasses topping.
Provided by Elise Bauer
Categories Dinner Beef Lamb Meatloaf Moroccan Cuisine
Time 2h5m
Yield 8
Number Of Ingredients 25
Steps:
- Preheat the oven: Preheat the oven to 350°F.
- Combine the meats: In a large bowl, combine the lamb and beef. Set aside.
- Bake: Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice. Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
- Make the (optional) pomegranate molasses sauce: Mix the ketchup, pomegranate molasses, and chipotle chili powder in a small bowl. Heat in a microwave or warm in a saucepan until just warm.
Nutrition Facts : Calories 605 kcal, Carbohydrate 16 g, Cholesterol 207 mg, Fiber 2 g, Protein 48 g, SaturatedFat 14 g, Sodium 606 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
MOROCCAN MEATLOAF
Make and share this Moroccan Meatloaf recipe from Food.com.
Provided by Mercy
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Combine the lamb and beef in a large bowl. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10 to 15 minutes.
- 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.
- 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.
Nutrition Facts : Calories 760.6, Fat 54, SaturatedFat 21.2, Cholesterol 213.9, Sodium 704.2, Carbohydrate 21.8, Fiber 2.4, Sugar 3.1, Protein 44.5
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